Stocco alla Genovese

Name: Stocco alla Genovese (Stockfish Stew)
Yield: For 4
Cuisine: Italian
Ingredients: 90 ml (3 fl oz) extra-virgin olive oil; 1 kg (2¼ lb) stockfish (see baccalà); about 15 tasty black olives, ideally ligurian taggiasca; 1 large onion, finely chopped; 2 garlic cloves, coarsely chopped; about 15 tasty black olives, ideally ligurian taggiasca; Black Pepper; 4 anchovy fillets; 2 tbsp coarsely chopped flat-leaf parsley

Stockfish Stew

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Of the many stockfish recipes from all over Italy, this one is the simplest but also the tastiest. In Liguria they use light local olive oil and the delicious Taggiasca olives, which impart a wonderful flavour to the dish.

Ingredients

1 kg (2¼ lb) stockfish (see baccalà)
90 ml (

Europe
Italy
Fish course
Pescatarian
Liguria
Mediterranean
Gluten-free

Method

Soak the stockfish in cold water overnight, then drain, cover with fresh water and bring to the boil. Reduce the heat and simmer for 2-2½ hours, until tender. Drain and remove the flesh from the bones.

Heat the olive oil in a pan and fry the onion in it until soft. Add the olives, garlic and anchovies and cook for 5 minutes. Stir in the fish and parsley and cook for a further 5 minutes,