CookEat Recipe
Slow-Braised Stockfish with Potato
Rehydrated dried cod gently simmered with garlic, parsley and a little tomato sauce, with potato added for the final hour.
Method
Steps
Step 1
Gather the ingredients: 500 g rehydrated unsalted dried stockfish: 300 g back meat and 200 g belly meat; 4 tablespoons olive oil for the fish; 1 large garlic clove for the fish; 1 tablespoon finely chopped parsley for the fish; 1 potato, about 200 g; Salt and black pepper; Hot water as needed; 250 g ripe tomatoes for the sauce; About 12 g onion, finely chopped; ½ small garlic clove for the sauce; About 8 g celery, finely chopped; 1 basil leaf; ½ teaspoon finely chopped parsley for the sauce; ½ tablespoon olive oil for the sauce.
Step 2
Use stockfish that has already been rehydrated according to its supplier’s refrigerated instructions. Stockfish is unsalted dried cod, not salted baccalà. Keep it at 4°C or colder. Remove skin and all accessible bones, slice the back meat thinly and cut the belly into squares about two finger-widths across.
Step 3
For the tomato sauce, put the chopped tomatoes, onion, half garlic clove, celery, basil, half teaspoon parsley, half tablespoon oil and a little salt and pepper into a saucepan together while raw. Simmer for 20–30 minutes, stirring, until reduced to a loose creamy consistency. Pass through a sieve or food mill. Measure 6–7 tablespoons for the fish; refrigerate any surplus promptly for another use.
Step 4
Heat the 4 tablespoons oil in a heavy saucepan. Chop the large garlic clove and add with the tablespoon parsley, cooking gently until lightly coloured without burning. Add the stockfish, season with salt and pepper and turn gently in the flavoured oil. After a few minutes, add the measured tomato sauce.
Step 5
Simmer very gently for at least 3 hours, adding hot water a little at a time to prevent drying and stirring carefully. After the first 2 hours, peel and cut the potato into chunks and add it. Continue for at least another hour until both fish and potato are tender; the fish must reach at least 70°C. Serve as four modest portions.
Step 6
For the fresh-tomato alternative, omit the separate tomato-sauce ingredients and preparation. Use about 150 g peeled, deseeded chopped tomatoes instead of the 6–7 tablespoons sauce at the same stage, then complete the full slow cooking and potato addition.
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