Recipe

Stoccafisso alla Genovese with Tomato and Olive Sauce

Mediterranean Delight: Tomato and Olive Stoccafisso alla Genovese

4.2 out of 5

Indulge in the flavors of Italian cuisine with this authentic Stoccafisso alla Genovese recipe. This dish combines tender stoccafisso (stockfish) with a rich tomato and olive sauce, creating a delightful Mediterranean experience.

Stew› Stoccafisso alla Genovese

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

30 minutes

Cooking time

40 minutes

Total time

70 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Mediterranean diet, Pescatarian diet, Gluten-free diet, Dairy-free diet, Low-carb diet

Allergens

Fish, Olives

Not suitable for

Vegan diet, Vegetarian diet, Paleo diet, Ketogenic diet, Nut-free diet

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.
Soak the stoccafisso in cold water for 48 hours, changing the water every 8 hours to remove excess salt.
2.
Drain the fish and cut it into serving-sized pieces.
3.
In a large skillet, heat the olive oil over medium heat.
4.
Add the chopped onion and minced garlic, and sauté until they become translucent.
5.
Stir in the diced tomatoes, black olives, capers, dried oregano, and dried basil. Season with salt and pepper.
6.
Gently place the stoccafisso pieces into the skillet, ensuring they are submerged in the sauce.
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.
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.