Stockfish, potatoes, saffron and vegetables. A traditional dish, revisited by the new Stockfish Ambassador of Norway, Genoese doc
The "Stockfish Antica Genova and not only" is a mix of simple flavors and ingredients such as potatoes, saffron, anchovies typical of the Ligurian tradition, with the creative touch of the chef Ivano Ricchebono, appointed by the Norwegian Seafood Council Ambassador of the Stockfish of Norway 2020. Genoese, executive chef of the starred restaurant The Cook (Genoa), Ricchebono is considered one of the most creative Italian chefs, as he reinterprets Ligurian cuisine in a sophisticated, innovative way, but always with great attention to his homeland. The result: unexpected customizations of the typical recipes of the Ligurian tradition. In fact, his creations lead him to revisit the classic procedures, enhancing the flavors of the ingredients. And from Ligurian Doc, in his kitchen could not miss the stockfish, one of the most valuable and important Norwegian fish products of the Italian tradition.
Here is his recipe, presented at the Savini 1867 Milan restaurant on the occasion of his appointment. In a simplified version, the chef serves it with basil sponge, sauteed radicchio and a splash of gold spray.
Ingredients for 4 people
800 g of stockfish soaked in Norway
6 potatoes cut into regular pieces
1 onion
1 carrot
1 celery stalk
10 g salted capers
1 sprig of parsley
fish soup
1 clove of Vessalico garlic
50 g tomato sauce
Extra virgin olive oil Taggiasco DOP
200 g butter
4 new potatoes
1 sachet of saffron
50 ml Vermentino
1 lemon
12 green olives
Procediment0
Boil the stockfish and remove the bones and skin. Chop onion, garlic, parsley, celery and capers and fry in extra virgin olive oil and butter. Add the stockfish, sauté and sprinkle with the Vermentino. Add the potatoes and tomato, sprinkle with fish broth and cook. Leave to cook for 40 minutes.
Boil the new potatoes in salted water with the addition of saffron.
For the sauce
Melt the salted anchovies in the butter, add the minced garlic and finish with the fresh cream. Boil the sauce, blend with an immersion mixer and pass through the strainer.
To serve
Serve the stockfish, add the saffron potatoes, the olives and finish with the anchovy sauce and the grated lemon zest.
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