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Stockfish accommodated


stockfish accommodated

Stockfish accommodated is a traditional Ligurian recipe characterized by a very intense Mediterranean flavour. Here's how to prepare it.

The history of accommodated stockfish is not well defined. Certainly stockfish , also known as stock fish, comes from northern countries and is widely spread especially in maritime republics because, being dried, it was preserved for a long time on ships. At the same time it was perfect, again due to its long conservation times, for trade in the Mediterranean. Ligurian-style stockfish is just one of the many ways in which this ingredient is cooked in this region.

In fact, let's not forget the famous brandacujun and Badalucchese-style stockfish. To make this tasty typical Ligurian recipe you will need potatoes, anchovies, olives, tomatoes and sometimes capers . You will get a truly delicious sauce that will be difficult to resist and gobble up. Let's see all the details to make this typical product.

Soaked stockfish
Soaked stockfish

Ingredients

For stockfish accommodated

  • Soaked stockfish – 600 g
  • Potatoes – 500 g
  • Peeled tomatoes – 400 g
  • Taggiasca olives – 100 g
  • Salted anchovies – 4
  • Desalted capers – 1 tablespoon
  • Pine nuts – 40 g
  • Onion – 1
  • Carrot – 1
  • Garlic – 1 clove
  • Extra virgin olive oil – 4 tablespoons
  • Salt – to taste
  • Pepper – to taste
  • Parsley – to taste

Preparation

How to prepare the stockfish recipe

1

First, soak the stockfish for at least 3 days, changing the water at least 1-2 times a day. If you buy stockfish already soaked, you will simply have to remove the skin and bones and cut it into slices . To do it effortlessly, boil it for 15 minutes in water.

2

In a saucepan, melt the anchovies in the oil then brown the finely chopped onion and garlic . At this stage, if you like, you can also add 1 tablespoon of desalted capers .

3

Season the stockfish for a few minutes in this aromatic base, then add the tomatoes cut into pieces, the tomato paste dissolved in a little water and the pine nuts . Cook for 20 minutes over low heat, adding a little water if it dries out too much.

4

Then add the olives and potatoes , peeled and cut into not too large chunks and continue cooking until these too are tender. It will take about 30 minutes. Always add water if necessary then season with salt and pepper. Serve hot, garnished with fresh chopped parsley if desired.

You can enjoy this dish alone or accompany it with toasted slices of bread. The most attentive will have noticed some similarities with the recipe for stewed stockfish , typical of Neapolitan cuisine.

Variants

Since this is a typical preparation, there are several variations . For example, there are those who use tomatoes and those who use puree (also adding concentrate to intensify the flavour). There is also no shortage of white preparations in which the stockfish is first blended with wine and then cooked with broth.

In some cases the same sauté is prepared with celery, carrot and onion and in others with only garlic and onion.

Conservation

The stored stockfish can be stored in the refrigerator for 2-3 days in an airtight container.

Origin and history

Stockfish, or dried cod, arrived in Italy in 1450 at the hands of the Venetians . These were shipwrecked along the coasts of the Lofoten Islands where they came across this singular preparation. They immediately understood its not only commercial potential: stockfish in fact had long shelf life and was also perfect for feeding sailors on long voyages.

To find stockfish in Liguria, however, you have to wait until 1600. After the Council of Trent, which introduced the obligation to respect "lean days" , new fish-based preparations began to flourish. Among these, thanks to the low cost, was dried cod.

Today, stockfish is a traditional agri-food product of Liguria.

Read also
How to cook stockfish: 4 recipes, one better than the other

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