The stockfish with potatoes it’s a really great dish. Delicate but consistent, it combines the meltiness of soaked stockfish with the body of potatoes. A dish spread practically throughout Italy with different variations that depend on the region in which it is prepared. In the South, for example, stockfish with potatoes is cooked stewed by adding some cherry tomatoes, so that it comes out slightly colored; in the north, on the other hand, the consistency of stockfish with potatoes is more liquid. This version of ours offers you a recipe that is simple to prepare and very tasty, ideal for preparing a little in advance and serving to your guests during a family dinner or lunch. The only caveat is carefully soak the stockfish in water for 10 days, changing it every 12 hours, so that the fish rehydrates properly and is ready to be used. Despite being a fish originally from northern Europe, stockfish is much loved in the Italian peninsula and lends itself to being used in many recipes, especially accompanied by potatoes, with which it binds perfectly!

Preparation

1

Soak the stockfish in cold water in a large container. Cover it entirely with water.

2

Store the stockfish in the refrigerator and change the water every 12 hours for 10 days.

3

After 10 days of soaking, remove the stockfish from the water and place it on a cutting board. Cut it in half with a sharp knife and remove the plug.

4

Wash it thoroughly under running water and let it drain.

5

Remove the skin and remove any other thorns with kitchen tweezers. Then cut it into 4×4 cm squares.

6

Peel the potatoes and wash them under running water.

7

Cut the potatoes into approximately 2×2 cm cubes.

8

Place a large pan with olive oil on the fire. Peel the garlic and cut it into slices, remove the parsley stems, add them to the pan and fry them.

9

Add the tomato pulp and remove the parsley stems. Add the potatoes.

10

Add salt and mix gently.

11

Add the stockfish and, if necessary, more salt.

12

Pour in the water and close with a lid, leaving to cook for 30 minutes. Then move the pot slightly so that the stockfish and potatoes do not fall apart.

13

Continue cooking for another 30 minutes. Meanwhile, chop the parsley after washing and drying it. Turn off the heat, garnish with parsley and serve hot.

Advice and tips

Prepare some slices of toasted homemade bread to serve together with your stockfish with potatoes. Toast the slices and rub them with a small clove of garlicthey will be perfect!

If you like, you can add a spicy touch to your stockfish with potatoes by adding half a chilli pepper at the beginning of cooking in the pan, taking care to remove it before serving the dish.

Never mix with a tool, but move the pan or frying pan slightly, to avoid flaking the ingredients too much.

storage

It is preferable to consume stockfish with potatoes immediately. It can possibly be stored in the refrigerator, covered with transparent film, for 1 day maximum. She advises against freezing it.