📝 About This Recipe
Hailing from the port city of Ancona in the Marche region, this legendary dish is a masterclass in slow-cooking, where dried Gadus Morhua (stockfish) is transformed into a buttery, melt-in-your-mouth delicacy. Unlike typical stews, it is characterized by layers of potatoes and fish that simmer undisturbed for hours in a rich bath of olive oil, tomatoes, and aromatic herbs. It is a soulful, rustic masterpiece that celebrates the historical trade links between the cold North Sea and the warm Mediterranean coast.
🥗 Ingredients
The Fish and Potatoes
- 1.2 kg Stockfish (Stoccafisso) (already soaked for 3-5 days, skin on, bones removed, cut into large chunks)
- 1.5 kg Yellow Potatoes (peeled and sliced into 1-inch thick rounds)
The Aromatic Base (Soffritto)
- 250 ml Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 large Yellow Onion (finely minced)
- 2 stalks Celery (finely minced)
- 1 large Carrot (finely minced)
- 3 cloves Garlic (peeled and left whole)
- 1/2 cup Fresh Parsley (finely chopped)
The Braising Liquid and Seasoning
- 500 g Peeled Plum Tomatoes (crushed by hand)
- 250 ml Dry White Wine (preferably Verdicchio dei Castelli di Jesi)
- 4-5 pieces Anchovy Fillets (preserved in oil)
- 100 g Taggiasca Olives (pitted)
- 1 tablespoon Capers (rinsed and drained)
- 1/2 teaspoon Hot Chili Flakes (optional for a hint of heat)
- to taste Sea Salt
- to taste Black Pepper (freshly cracked)
- 2 cups Hot Water (as needed for braising)
👨🍳 Instructions
-
1
Prepare the stockfish by ensuring it has been properly soaked until soft. Remove any remaining large bones but keep the skin on, as the collagen provides the signature silky texture to the sauce. Cut the fish into uniform squares of about 5cm (2 inches).
-
2
In a wide, heavy-bottomed pot (ideally terracotta or cast iron), heat half of the extra virgin olive oil over medium-low heat. Add the minced onion, celery, carrot, and whole garlic cloves.
-
3
Sauté the aromatics gently for about 10 minutes until soft and translucent. Add the anchovy fillets and stir until they dissolve into the oil.
-
4
Stir in the chopped parsley, olives, capers, and chili flakes. Let the flavors meld for 2 minutes.
-
5
Pour in the crushed tomatoes and the white wine. Increase the heat slightly to cook off the alcohol for 3-4 minutes.
-
6
Now, begin the layering process. Remove about half of the tomato-base sauce and set aside. Arrange a layer of potato slices on the bottom of the pot.
-
7
Place the pieces of stockfish on top of the potatoes in a single layer. Season lightly with salt and pepper (remember the anchovies and capers are salty).
-
8
Cover the fish with the remaining potato slices and pour the reserved sauce over the top. Drizzle with the remaining olive oil.
-
9
Add enough hot water (or light fish stock) to just barely cover the top layer of potatoes.
-
10
Cover the pot with a tight-fitting lid. Once it reaches a very gentle simmer, reduce the heat to the lowest possible setting. The dish must 'pipare' (gently bubble) very slowly.
-
11
Cook for at least 2 to 2.5 hours. Crucially, do NOT stir the pot at any point; stirring will break the delicate fish and potatoes. Instead, occasionally rotate or gently shake the pot by the handles.
-
12
Check the progress after 2 hours. The potatoes should be tender and the sauce should be thick and emulsified. If there is too much liquid, remove the lid for the last 20 minutes.
-
13
Once finished, turn off the heat and let the dish rest, covered, for at least 30 minutes before serving. This allows the flavors to settle and the sauce to reach its peak consistency.
💡 Chef's Tips
Always use a wide pot rather than a deep one to ensure even layering and prevent the bottom from scorching. The secret to this dish is the quality of the olive oil; do not be tempted to use less, as it creates the essential emulsion with the fish collagen. If you can't find stockfish, you can use salt cod (baccalà), but reduce the soaking time to 48 hours and be very careful with added salt. For the most authentic flavor, use a terracotta pot which distributes heat more evenly for long braises. Avoid over-salting early; the flavors concentrate significantly during the long reduction process.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like Verdicchio dei Castelli di Jesi to cut through the richness. Serve with thick slices of toasted sourdough or 'Pane di Altamura' to soak up the precious sauce. A side of sautéed bitter greens, like chicory or rapini, provides a perfect counterpoint to the savory fish. For a traditional touch, serve the leftover sauce over polenta the following day. Finish each plate with a final thread of raw, peppery extra virgin olive oil.