Genoese Stockfish and Olive Stew — Stoccafisso Accomodato Genovese
The Genoese 'sorted out' stockfish preparation of pre-soaked stoccafisso slow-cooked with potatoes, Taggiasca olives, pine nuts, anchovies, tomato, and walnut in a rich port-city stew that captures Liguria's overland trade history.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop 200g onion, 60g carrot, and 60g celery. Slice 6 garlic cloves. Chop 6 anchovy fillets. Cut pre-soaked, rinsed stockfish into 4cm pieces. Peel and cut 400g potato into 3cm pieces. Lightly toast 30g pine nuts. Roughly chop 20g walnuts. Measure 300g passata, 400ml warm stock, and 120ml white wine. Finely chop parsley.
Saute
Heat 1/2 cup + 1 tbsp olive oil in a heavy pot over medium heat 1 minute. Add onion, carrot, and celery; cook 9 minutes, stirring occasionally, until soft and lightly golden. Add garlic and anchovies; cook 2 minutes, pressing anchovies with a wooden spoon until melted into oil.
Build 1
Pour in white wine, simmer 3 minutes, scraping browned bits, until reduced by half. Add passata, warm stock, rosemary sprigs, bay leaves, salt, and pepper. Bring to a bare simmer over medium-low heat.
Simmer
Slip stockfish pieces and potato chunks into the pot. Cover loosely and cook on low heat 45 minutes, stirring very gently every 15 minutes, until potatoes are tender and stockfish flakes easily when pressed.
Build 2
Add Taggiasca olives, toasted pine nuts, and chopped walnuts. Cook uncovered 10 minutes over low heat until sauce is thick and glossy and nuts have softened. Discard rosemary stems and bay leaves.
Finish and plate
Stir half the parsley through the stew off the heat. Plate in warm wide shallow bowls, scatter remaining parsley over the top, drizzle with 1 tsp extra virgin olive oil per bowl, and serve immediately.
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