Name: Buridda di Stoccafisso (Stockfish Stew)
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: ¾ ounce/3 tablespoons/20 g capers, well rinsed; 1 medium to large onion, sliced thin; ¼ cup/2 ounces/4 tablespoons/60 ml Ligurian extravirgin olive oil; 3½ pounds/1½ kilos stockfish or salt cod that has been properly soaked and rinsed; 1 tablespoon/15 ml tomato sauce; Sea salt to taste; 1 pound/450 g medium potatoes, washed, peeled, and cut into cubes; ½ cup/4 ounces/115 ml (100 ml plus 1 tablespoon) dry white wine, preferably Ligurian; ¾ ounce/3 tablespoons/20 g pinoli; 3½ ounces/100 g small black olives, preferably Taggia, Niçoise, or Gaeta, pitted; 4 anchovy fillets, rinsed and deboned, cut into bits; 3 cloves garlic, with the green heart removed, minced; ½ cup/50 g minced fresh Italian (flat) parsley

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

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