275 - STOCCHE ACCOMODDÖU A ZENEISE

Stoccafisso Accomodato a Genovese

(Genoese-style stewed dried cod)
This is a Genoese-style stewed dried cod dish.
Sauté the dried cod in olive oil,
then add tomatoes, potatoes, raisins, and pine nuts and simmer slowly.
It is characterized by a simple yet deep flavor.
Ingredients(Serves 4)

• 700g dried cod (stoccafisso), rehydrated

• Olive oil

• 1 clove of garlic

• 2 potatoes

• 3 large tomatoes

• A handful of raisins (uvetta)

• A handful of pine nuts (pinoli)

• Salt to taste

• Black pepper to taste

Instructions

1. Soak the raisins in lukewarm water to soften them.

2. Scrape the skin off the dried cod, remove the bones, and cut into bite-sized pieces.

3. Place 4 tablespoons of olive oil in a heat-resistant earthenware pot and add the crushed garlic. Once the garlic turns golden, add the dried cod and season with salt and black pepper.

4. Peel the tomatoes, remove the seeds, chop them roughly, and add them to the dried cod.

5. Cover and simmer over medium heat, adding a little water from time to time.

6. After simmering for about two and a half hours, add the peeled and chopped potatoes, the softened raisins (drained well), and the pine nuts.

7. Mix well and simmer for another hour. The dish is ready once the sauce has thickened.

8. Serve immediately while hot.

Note In the Liguria region, due to the abundance of fresh fish, there are numerous fish-based dishes. Not only locally caught fish but also dried cod imported from distant seas are used and adapted into unique regional recipes. This stoccafisso prepared in the Genoese style is a typical example.
(stoccafisso accomodato alla genovese)
Ingredients: serves 4
700g soaked stockfish
olive oil
garlic - two potatoes
three large ripe tomatoes
a handful of raisins
a handful of pine nuts
salt - pepper
Soften the raisins in lukewarm water.
Scrape the stockfish, then open it, remove the bones, and cut it into pieces.
In an earthenware pot, add four tablespoons of oil and a crushed clove of garlic;
as soon as it turns golden, place the stockfish in the pot and season with pepper.
Peel the tomatoes, cut them into pieces, discarding the seeds, and add them to the fish.
Cover and cook, adding a little water from time to time.
After about two and a half hours, add the peeled and chopped potatoes, the raisins (softened for half an hour in lukewarm water, well-drained and squeezed), and the pine nuts.
Stir and continue cooking for another hour.
When the dish is ready, the sauce should be quite thick.
Serve immediately.
Note:
In Liguria, due to the ease of fishing and the abundance of seafood, fish represents one of the foods where, over time, the imagination of cooks has been unleashed to create many different preparations.
One would expect, however, that the most traditional recipes would refer to local products; instead, even fish that do not live in the Ligurian Sea have become part of the local cuisine.
Among these, preserved cod, namely stockfish and salt cod, are present in various versions.
As the name of this recipe suggests, the Genoese, who are both sailors and gourmets, wanted to give a personal touch to a fish that lives in such distant seas.