Name: Stoccafisso alla Chelbi (Stockfish with Vegetables)
Yield: Makes 6 servings
Cuisine: Italian
Ingredients: 9 ounces/300 g baby zucchini, cut into small chunks; 1⅓ pounds/600 g stockfish that has already been soaked and softened in water, cut into bite-size slices (or use salt cod that has been properly soaked and rinsed); 1 tied bunch fresh herbs, including parsley, basil, thyme, and others of your choice (I have used chervil and sorrel when available); 14 ounces/400 g baby or Chinese eggplant, cut into dice-size cubes; 1 large yellow pepper, washed, seeded, cut into strips; Slightly more than 1 pound/500 g San Marzano plum tomatoes (or you may use a 28-ounce can, setting aside the liquid), coarsely chopped, with the seeds removed; 1 large red pepper, washed, seeded, cut into strips; 1 pinch paprika; 14 ounces/400 g firm potatoes, washed, peeled, cut into thin slices; 14 ounces/400 g sweet onions, cut into small chunks; 1 pinch sea salt; 6 ounces/¾ cup/175 ml Ligurian extravirgin olive oil; 9 ounces/300 g fresh string beans, washed, with the tips removed

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

I sampled this dish at Da Genio restaurant in Genoa, whose owner, Giovanni Rifaldi, was kind enough to give me the recipe. The key to this dish’s successful preparation is the proper selection and handling of the vegetables. They should be at the peak of freshness and ripeness, and should be cut according to the directions given. There will be several bowls, pots, and pans to wash after, but the effort is worth it.