📝 About This Recipe
Hailing from the vibrant port city of Messina, this iconic dish is a masterclass in slow-cooked Sicilian flavors, transforming air-dried Atlantic cod into a buttery, melt-in-your-mouth delicacy. It features a rich, savory base of tomatoes, briny capers, and local olives, all harmonized by the sweetness of raisins and the crunch of pine nuts. This is more than a meal; it is a storied tradition that brings the sun-drenched Mediterranean coast directly to your dinner table.
🥗 Ingredients
The Fish
- 1 kg Stockfish (Stoccafisso) (already soaked, cleaned, and cut into large chunks)
The Aromatic Base
- 1/2 cup Extra Virgin Olive Oil (high quality Sicilian oil preferred)
- 1 large Yellow Onion (thinly sliced)
- 2 pieces Celery Stalks (diced into 1/2 inch pieces)
- 2 pieces Garlic Cloves (minced)
- 1/2 teaspoon Chili Flakes (optional, for a hint of heat)
The Sauce and Vegetables
- 600 g Peeled Tomatoes (canned San Marzano, crushed by hand)
- 600 g Potatoes (peeled and cut into large wedges)
- 100 g Green Olives (pitted, preferably Sicilian Nocellara)
- 2 tablespoons Salted Capers (rinsed and soaked to remove excess salt)
- 30 g Raisins (soaked in warm water for 10 minutes)
- 20 g Pine Nuts (lightly toasted)
Finishing Touches
- 1/2 bunch Fresh Parsley (finely chopped)
- to taste Black Pepper (freshly cracked)
- to taste Sea Salt (be cautious as capers and fish are naturally salty)
👨🍳 Instructions
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1
Ensure your stockfish has been properly soaked for 3-4 days (changing water twice daily) if buying dry. If pre-soaked, rinse it thoroughly and pat dry with paper towels.
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2
In a large, heavy-bottomed Dutch oven or a traditional terracotta pot, heat the extra virgin olive oil over medium heat.
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3
Add the sliced onions and diced celery. Sauté gently for about 8-10 minutes until the onions are translucent and starting to turn golden.
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4
Stir in the minced garlic and chili flakes, cooking for just 1 minute until fragrant to avoid burning the garlic.
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5
Add the hand-crushed tomatoes to the pot. Increase the heat slightly to bring the sauce to a simmer, cooking for about 10 minutes to allow the flavors to meld.
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6
Carefully nestle the chunks of stockfish into the sauce. Ensure the fish is partially submerged.
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7
Add the potato wedges, olives, rinsed capers, soaked raisins, and pine nuts. Spread them evenly around the fish.
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8
Lower the heat to a very gentle simmer. Cover the pot with a tight-fitting lid.
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9
Cook for 45 to 60 minutes. Crucially, do not stir the dish with a spoon, as this will break the delicate fish and potatoes. Instead, occasionally 'shaking' the pot (the traditional 'ghiotta' movement) to prevent sticking.
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10
After 45 minutes, check the potatoes for tenderness. If the sauce is too thin, remove the lid for the last 10 minutes of cooking to reduce and thicken.
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11
Taste the sauce and adjust the seasoning with salt and pepper. Note that the olives and capers provide significant saltiness already.
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12
Turn off the heat and let the dish rest for at least 15 minutes before serving. This allows the fish to fully absorb the savory juices.
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13
Garnish generously with fresh chopped parsley and a final drizzle of raw extra virgin olive oil before bringing to the table.
💡 Chef's Tips
Always use high-quality stockfish (Gadus Morhua) rather than salted cod (Baccalà) for the authentic firm texture of Messina. The secret to this dish is the 'shaking' method; stirring with a spoon will turn the potatoes and fish into a mushy paste. If the sauce dries out too much during the long simmer, add a splash of warm water or light vegetable broth. Preparing this dish a day in advance actually improves the flavor as the ingredients continue to marinate together. Be very careful with salt; wait until the very end to season after the capers and olives have released their brine.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or rustic Sicilian bread to soak up the 'ghiotta' sauce. Pair with a crisp, acidic Sicilian white wine like an Etna Bianco or a Grillo to cut through the richness. A side of sautéed bitter greens, like chicory or rapini, provides a wonderful contrast to the sweet raisins. For a truly traditional experience, use the leftover sauce to dress a plate of rigatoni or spaghetti the next day. Serve in shallow ceramic bowls to keep the sauce and fish warm throughout the meal.