Buridda di Stoccafisso

This is a typical preparation of the western Riviera and is distinct in that it is a fish stew with only one type of fish (aside from the minor flavor note of the anchovy fillets). If stockfish is unavailable, you may use salt cod (baccalà). In either case, the fish must be soaked in several changes of water until soft, then rinsed properly before using it. This recipe comes from Giorgio Delgrande and his sisters, who run the very likable Osteria Vino e Farinata in the old section of