Stoccafisso Accomodato

Stoccafisso accomodato is a common aroma wafting through the alleys of Genoa, and it brings a unique flavour to the tables adorned with red and white checkered tablecloths in the historic centre. This dish has a rich Ligurian history that dates back to a stormy day in 1432 when Piero Querini, captain of a ship from the Republic of Venice, shipwrecked on the Lofoten Islands off the coast of Norway. After surviving the ordeal, he discovered stockfish—cod hung to dry in large wooden cages. Querini returned to Venice, and soon the Norwegian novelty spread to maritime cities that had trade relations with the Venetian Republic. While imprisoned by the Genoese, he also introduced the virtues of “stocche” to his captors.

Ingredients (Serves 6)
800 g of soaked stockfish
400-500 g of quarantine potatoes or ‘Bologna’ (Primura) potatoes
1 white onion
1-2 cloves of peeled garlic
1 bunch of fresh parsley
1 carrot
250 g of peeled tomatoes, deseeded (or diced pulp or 3 tablespoons of tomato paste)
120 g of Taggiasca olives (or any black olives)
30 g of Italian pine nuts
1 glass of extra virgin olive oil from Riviera Ligure DOP (about 180 ml)
1 glass of dry white wine (about 180 ml)
Salt to taste

Preparation
Pre-cook the Stockfish: Blanch the stockfish in boiling water with a few drops of vinegar for about 20 minutes. This will make it easier to remove the skin and bones. Cut the fish into pieces (it will break down further during cooking). Prepare the Potatoes: Peel the potatoes and cut them into cubes or rounds, depending on your preference. Sauté the Vegetables: Finely chop the garlic, onion, carrot, and parsley. Sauté them in a saucepan over low heat with a few tablespoons of olive oil, being careful not to burn the minced garlic. Combine Ingredients: Add the stockfish to the pan and let it flavour for a few minutes. Then add the tomatoes (cut into wedges), olives, and pine nuts. If desired, include 1-2 tablespoons of rinsed capers. Cook: Cook for about 30 minutes over moderate heat, covered with a lid or aluminum foil, adding a bit of water and wine as needed. Add Potatoes: After 30 minutes, add the potatoes and adjust the salt to taste (some people like to add soaked and
drained raisins at this stage). Serve: The dish, where fish and potatoes should meld into a thick consistency, is served hot, optionally garnished with chopped parsley.