Stocco alla mammolese – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Mammola Servings: Serves 4
Italy Region / Locale: Mammola Servings: Serves 4Stocco alla Mammolese is an illustrious seafood dish from the southern reaches of Italy, specifically the region of Calabria. This recipe, steeped in tradition, celebrates the dried codfish or ‘stoccafisso,’ rehydrated and cooked with a medley of Mediterranean flavors that highlight the region’s reliance on sun, sea, and simplicity. Originating from the town of Mammola, known for its historical significance in stocca tradition, this dish encapsulates centuries of culinary heritage, blending the lush aroma of tomatoes, the distinctively peppery olive oil, and the robust presence of Calabrian chili, ensuring a delightfully aromatic profile, layered with complex yet harmonious flavors.
Ingredients
- dried codfish (stockfish) – 1.5 lbs / 680 g
- extra virgin olive oil – 0.5 cup / 120 ml
- onions, finely chopped – 2 medium / 200 g
- garlic cloves, minced – 3 cloves
- crushed tomatoes – 1 can (14 oz) / 400 g
- red bell pepper, diced – 1 large / 150 g
- Calabrian chili pepper, chopped – 1 small
- capers, rinsed – 2 tbsp / 30 g
- black olives, pitted and sliced – 0.5 cup / 75 g
- fresh parsley, chopped – 2 tbsp / 8 g
- salt – to taste
- black pepper – to taste
Instructions
- Soak the dried codfish in water for 24 hours, changing the water several times to remove excess salt.
- Heat olive oil in a large pan over medium heat. Add onions and sauté until translucent.
- Stir in the garlic and cook for another minute until fragrant.
- Add the diced bell pepper and chopped chili, cooking until the pepper softens.
- Pour in crushed tomatoes, stir well, and simmer for about 10 minutes.
- Drain and cut the codfish into chunks, then add to the pan along with capers and olives.
- Cover and simmer gently for about 30 minutes, until the fish is tender.
- Season with salt and pepper to taste. Stir in chopped parsley before serving.
Substitutions
- dried codfish -> fresh cod fillets
- Calabrian chili pepper -> red pepper flakes
- crushed tomatoes -> fresh tomatoes, blanched and diced
Enhancements in the Next Evolution
- Add a splash of white wine before adding tomatoes for additional depth.
- Include a handful of raisins for a sweet contrast to the savory elements.
- Try using different types of olives for varied flavor profiles.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
