Stoccafisso alla Genovese with Tomato and Olive Sauce

Ingredients

• 500g (1.1 lb) stoccafisso (dried and salted cod) 500g (1.1 lb) stoccafisso (dried and salted cod)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 100g (3.5 oz) pitted black olives, sliced 100g (3.5 oz) pitted black olives, sliced
• 2 tablespoons capers 2 tablespoons capers
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 10g (Saturated Fat: 1.5g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Soak the stoccafisso in cold water for 48 hours, changing the water every 8 hours to remove excess salt.
2. 2.
   Drain the fish and cut it into serving-sized pieces.
3. 3.
   In a large skillet, heat the olive oil over medium heat.
4. 4.
   Add the chopped onion and minced garlic, and sauté until they become translucent.
5. 5.
   Stir in the diced tomatoes, black olives, capers, dried oregano, and dried basil. Season with salt and pepper.
6. 6.
   Gently place the stoccafisso pieces into the skillet, ensuring they are submerged in the sauce.
7. 7.
   Cover the skillet and simmer over low heat for 30-40 minutes, or until the fish is tender and easily flakes with a fork.
8. 8.
   Serve the Stoccafisso alla Genovese hot, garnished with fresh parsley.

Treat your ingredients with care...

• Stoccafisso — Soaking the stoccafisso for 48 hours is crucial to remove excess salt and rehydrate the fish properly. Ensure you change the water every 8 hours for best results.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of red pepper flakes to the sauce.
• Serve the Stoccafisso alla Genovese with a side of roasted vegetables for a complete meal.
• For a twist, you can substitute the black olives with green olives for a different flavor profile.
• Make sure to taste the sauce before adding additional salt, as the stoccafisso can still retain some saltiness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Stoccafisso alla Genovese as a main course, accompanied by crusty bread or creamy polenta. The bread or polenta can be used to soak up the delicious tomato and olive sauce.

Presentation advice

Plate the Stoccafisso alla Genovese by arranging the fish pieces on a serving dish and spooning the tomato and olive sauce over them. Garnish with freshly chopped parsley for a pop of color.