Pan Simmered Whole Dried Cod With Tomatoes and Potatoes (Pesce Stocco or Stoccafisso)
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 whole unsalted air dried cod fish (cut into 2.5-3.5 inch pieces)
  • 2 cloves garlic
  • 2-3 pieces of celery
  • 2-3 medium sized carrots
  • 1 bunch of parsley
  • 10-15 green olives
  • 2-3 large potatoes (cut into 2 inch wedges)
  • 1 jar of passato
  • Extra virgin olive oil
  • ½ large red onion (diced finely)
  • Dried red chile pepper flake (optional)
Process
  1. Wash the baccalà well under running water and leave to soak in plenty of cool water in a large container, changing the water morning and night (we often do this in a cool basement). The process takes between 8-10 total days depending on the size of cod. Note: the whole dried cod will contain bones and they will need to be removed (usually after the first day of soaking).
  2. Dry the cod well with clean paper towels and set aside. In a large pan, add the diced onion, garlic, carrot, celery, olive oil and saute for 10-15 minutes. Add the passato and green olives and cook for 20 minutes (season well with Kosher salt and freshly ground black pepper). Add the pieces of fish, potato, and red pepper flakes and cook for 30-35 minutes or until the potatoes and fish are tender. Add chopped parsley during the last few minutes of the cooking process. If needed, add fresh extra virgin olive oil.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/recipe/pesce-stocco-or-stoccafisso-baccala-whole-dried-preserved-cod.html