Stoccafisso alla genovese – 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: Genoa Servings: 4
Italy Region / Locale: Genoa Servings: 4Stoccafisso alla genovese is a traditional Italian dish hailing from the region of Liguria, renowned for its picturesque coastal towns and rich maritime history. At its heart, this dish features stoccafisso, or dried cod, which has been historically used in Genoa’s cuisine due to its long shelf life, making it a staple for sailors and fishermen. This hearty stew melds the delicate flavors of rehydrated fish with the savory notes of tomatoes, potatoes, olives, and aromatic herbs, embodying the Ligurian dedication to simple yet sophisticated coastal cooking.
Ingredients
- dried cod (stoccafisso) – 500 g
- olive oil – 1/4 cup / 60 ml
- yellow onion, chopped – 1 large
- garlic cloves, minced – 2
- ripe tomatoes, peeled and chopped – 400 g
- potatoes, peeled and diced – 300 g
- black olives, pitted – 50 g
- capers – 20 g
- dry white wine – 100 ml
- bay leaves – 2
- parsley, chopped – 2 tablespoons
- salt – to taste
- freshly ground black pepper – to taste
Instructions
- Rinse the dried cod and soak it in water for 48 hours, changing the water every 8 hours.
- After soaking, drain and cut the cod into large pieces.
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sauté until translucent.
- Stir in the tomatoes and cook until they start breaking down.
- Add the cod pieces, ensuring they are coated with the tomato mixture.
- Pour in the white wine and let it simmer until reduced by half.
- Add the potatoes, olives, capers, bay leaves, and enough water to cover the ingredients.
- Bring to a boil, reduce the heat, and cover. Simmer gently for 40 minutes or until the potatoes are tender and the cod flakes easily.
- Season with salt and pepper, stir in the parsley, and serve hot.
Substitutions
- dried cod (stoccafisso) -> fresh cod
- ripe tomatoes -> canned crushed tomatoes
- dry white wine -> chicken broth
Enhancements in the Next Evolution
- Add a touch of chili flakes for a hint of heat.
- Incorporate anchovy fillets at the start with onions for deeper umami flavor.
- Use a mix of fresh herbs like thyme or oregano to enhance the aroma.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
