Stoccafisso Alla Ghiotta


One onion
Two carrots
3 oz. olive oil
1 oz. dried mushrooms, soaked and chopped and diced
1 oz. pine nuts, chopped
One clove garlic, chopped
parsley, chopped
Six anchovy fillets, chopped
1/4 lb. pitted green olives, chopped
2 lbs. dried cod
Four tomatoes, peeled, seeded
Four medium-size potatoes, diced

How to make the Stoccafisso Alla Ghiotta – Dried Cod with Potatoes:

Chop the onion, celery, and carrot, and saute them with oil in a large pan. When the vegetables are tender but not brown, add the chopped mushrooms, pine nuts, garlic, parsley, anchovies, and olives. Next, add the dried cod, previously soaked, skinned, boned, and cut into pieces. Let the fish cook on both sides, then add the tomatoes, potatoes, and salt and pepper to taste.

After 10 minutes, add pepper and cover all the ingredients in the pan with warm water or a poaching liquid. Cover the pan and cook over low heat for 1 1/2 – 2 hours.

The liquids will have reduced substantially, but make sure the dish keeps moist but not wet. Dish out into a serving platter and serve.

Serves 4

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