Stoccafisso alla Trentina

Stockfish in the Trentino Style


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Similar to baccalã (salt cod), stoccafisso (stockfish) is dried cod, which was originally brought from much colder regions, such as the Scandinavian countries. The main difference between the two is that stoccafisso is dried by hanging it on special poles, then sometimes salted, whereas baccalã is cured by salting and is not previously air dried. Baccalà and stoccafisso are interchangeable for most recipes and it is generally a matter of personal preference which one is chosen to use in local dishes. The fish needs to be soaked overnight before use.


  • 500 g/ lb stockfish, soaked (see Cook’s Tip)
  • 30 ml/2 tbsp olive oil
  • 1 onion, chopped
  • 1 small celeriac, thickly sliced
  • 500 g/ lb potatoes, peeled and thickly sliced
  • 2 garlic cloves, finely chopped
  • 2 bay leaves
  • 4 cloves
  • 25 g/1 oz/2 tbsp unsalted butter
  • 600 ml/1 pint/ cups full-fat/whole milk
  • sea salt and ground black pepper


  1. Drain and rinse the soaked stockfish. Bring a large pan of water to the boil, add the fish and cook it for 10 minutes over a medium heat.
  2. Drain the fish, allow to cool then remove all the bones and skin completely. Cut the fish into small chunks and set it aside.

  3. Heat the olive oil in a flameproof casserole, add the chopped onion and cook for 5-8 minutes, or until lightly browned.
  4. Add the sliced celeriac to the casserole and turn it in the oil and onion until slightly browned, then add the potatoes. Stir everything together and season with salt and black pepper.
  5. Add water to cover, cover the casserole with a lid and simmer gently over a low heat for about 15 minutes, or until half cooked. Meanwhile, preheat the oven to 180°C/350°F/Gas 4.
  6. Remove the casserole from the heat and stir in the fish, garlic, bay leaves and cloves, then season with salt and black pepper.
  7. Dot with the butter and pour over half the milk. Bake in the preheated oven for 15 minutes.

  8. Remove the casserole from the oven and pour over the remaining milk. Return to the oven to bake for 20 minutes more, or until the milk has completely evaporated. Serve immediately.