GORDON RAMSAY RECIPES

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.

Chef Ivano Ricchebono appointed by Trym Eidem Gundersen, Italy Director of the Norwegian Seafood Council.

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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

Ingredients
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.

Method
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.

Tag: stockfish

Stockfish Genoese, the recipe of chef Ivano Ricchebono – Italian Cuisine