Stocafisso Alla Calabra


700 g (1 2/3 lb) stockfish, previously soaked
Six medium-size potatoes, peeled and sliced
50 g (1 3/4oz) black olives, stoned
Two onions
Two tablespoons puréed tomatoes
6 – 8 basil leaves
Some sprigs of parsley
12 tablespoons extra virgin olive oil
Pepper or chilly, if you like it

How to make the Stocafisso alla Calabra:

heat abundant water; when it comes to the boil, add the stockfish and cook over a moderate heat for ten minutes. Drain the fish, pat dry with absorbent kitchen paper, skin, bone and cut into large chunks. Chop the onion, parsley and sauté in a pan with olive oil and puréed tomatoes until the sauce is reduced.
Pour in some hot water and add the fish, potatoes and basil, finely chopped.
Cook for ten minutes, add the black olives, season with salt and pepper (be careful with the salt). Keep on cooking until potatoes become soft. Serve the stocafisso alla calabra hot.

Serves 4

Regional recipe from Calabria

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at