Name: Stoccafisso alla Trentina (Stockfish in the Trentino Style)
Yield: Serves 6
Cuisine: Italian
Ingredients: 500 g/1¼ 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/2½ cups full-fat/whole milk; sea salt and ground black pepper; 30 ml/2 tbsp olive oil; 1 small celeriac, thickly sliced; 1 onion, chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

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. BaccalÃ and stoccafisso are interchangeable for most recipes and it is generally a matter of personal preference which one is chosen to use in loc