Tag: Genoa

The stockfish accommodated, the fish cooked as is used in Genoa – Italian Cuisine

It is a typical dish of the Genoese tradition, made with potatoes, tomatoes and pine nuts

The Genoese have always been used to treating fish as a predominant food in their cuisine and in their more traditional recipes often not exactly local products appear, as in this case the cod, which is a typical fish of the northern seas. The recipe of stockfish accommodated brings together the Nordic tradition with Ligurian products, starting with pine nuts and olive oil, for a really interesting result.

Stockfish, air dried cod

There is often confusion as to what stockfish and cod are. In reality they are both cods, but worked in different ways. Stockfish is the fish that, freshly caught and cleaned, is left to dry in the open air on the islands to the north of Norway, for 4 months, from February to May. Once dehydrated it keeps for a long time, keeping all its properties intact. Before consuming it, it should be soaked for several days, changing the water several times. The cod is, instead, the cod put under salt. Salting was also a means of preserving fish in the absence of refrigeration. As with stockfish, cod is also consumed after soaking for at least 48 hours. Its meat has a less decisive flavor than those of stockfish.

Stockfish accommodated

The recipe for accommodated stockfish

700 g wet stockfish, olive oil, 2 cloves of garlic, 2 potatoes, 3 ripe tomatoes, a handful of raisins, 100 g pine nuts, salt, pepper, chopped parsley.

Soak the raisins in warm water. Remove the bones from the stockfish and then cut it into small pieces. In a pan fry the garlic in a little extra virgin olive oil and, when it is golden, add the pieces of stockfish. Add also the cleaned and chopped tomatoes, cover with a lid and cook for two hours, adding a little water if necessary. After this time, put the peeled and sliced ​​potatoes, the squeezed raisins and the pine nuts. Stir and cook for another hour. Out of the heat, add the parsley. At the end of cooking, the sauce should be restricted.

In the tutorial some suggestions to prepare the accommodated stockfish

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