Craving to taste the sea in Tuscan style? Dive into my recipe for Stoccafisso alla Pisana, a delightful combination of stockfish, potatoes, and tomatoes, a classic dish from the seaside cuisine of Pisa!
Stockfish with Potatoes | Pisana Style
Equipment
- Knife
- Skillet
- Large pot
Ingredients
- 4 tablespoons olive oil
- 2 cloves garlic peeled
- 1 white onion peeled
- Red pepper flakes to taste optional, can use 2 small dried chilies
- 1.5 pounds stockfish already soaked
- 1 cup canned peeled tomatoes or fresh tomatoes chopped
- Salt to taste
- 2.2 pounds potatoes cut into not too small cubes
- Boiling water as needed
Instructions
- Prep Onion and Garlic: Finely chop the onion and garlic. Then, in a large pot with a lid, sauté them in olive oil until the onion is translucent but not browned. Add red pepper flakes if you like a bit of heat.2 cloves garlic, 1 white onion, Red pepper flakes to taste, 4 tablespoons olive oil
- Prepare Stockfish: Rinse the soaked stockfish, remove any skin or bones, and cut it lengthwise in half. Then, chop it into about 0.5-inch thick pieces. Keep the pieces on the larger side to prevent them from breaking down too much during cooking.1.5 pounds stockfish
- Sauté Stockfish: Add the stockfish to the pot and sauté for about 5 minutes, making sure it browns nicely. Then, stir in the tomatoes and add a pinch of salt.1 cup canned peeled tomatoes or fresh tomatoes, Salt
- Simmer: Cover the pot and let the stockfish cook for about 1.5 to 2 hours, stirring gently a few times. If it starts looking dry, add some boiling water. Adjust the seasoning with salt as needed.Boiling water
- Add Potatoes: Finally, mix in the potatoes and cook covered for about 20 minutes, or until they're tender. Add more water if necessary during this time.2.2 pounds potatoes
- Serve the stockfish in a small bowl: This allows the tomato sauce to continue bathing the fish. Enjoy it warm as soon as it's plated or make it rest. Stockfish is often said to taste even better the next day, so don't hesitate to make this dish ahead of time!
Notes
- Substitute stockfish with cod or another firm white fish if stockfish is unavailable, ensuring it’s properly soaked to match the texture and flavor.
- Use fresh ripe tomatoes, chopped, as an alternative to canned peeled tomatoes in the recipe, or opt for high-quality canned diced tomatoes or passata if fresh ones aren’t available.
- To prepare the potatoes more quickly for Stoccafisso alla Pisana, cut them into medium cubes and consider pre-boiling them for a few minutes to reduce cooking time in the dish.
- Adjust the heat level in Stoccafisso alla Pisana by using a pinch of cayenne pepper or diced fresh chili instead of red pepper flakes, tailoring the amount to your preferred spiciness.
- Stoccafisso alla Pisana can be made ahead of time, as the dish is known to taste better the following day with flavors more fully integrated. Store in the refrigerator and reheat gently before serving.
Into the Sea of Tuscan Flavor with Stoccafisso alla Pisana
This traditional dish of Stoccafisso alla Pisana is a must-try for seafood enthusiasts. Combining the delicate flavors of stockfish, potatoes, and tomatoes, it offers a unique culinary experience.
Its significance lies not only in its delicious taste but also in its historical roots, once favored by sailors and fishermen along the Italian coast. As a staple of Tuscan cuisine, it embodies the essence of the Mediterranean diet, promoting a healthy and balanced lifestyle.
Whether enjoyed in a local trattoria or prepared at home, this dish symbolizes the fusion of land and sea in Italian gastronomy. For more culinary delights from Pisa, check out the link to explore other typical dishes from this charming city.
I think it’s more than worth it!