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Stockfish with Mushrooms and Potatoes

  • Second Courses


  • 2 lb stockfish
  • salted anchovies to taste
  • dried mushrooms to taste
  • aromatic herb
  • potatoes to taste
  • green olive
  • garlic
  • pine nuts to taste
  • extra virgin olive oil
  • salt and pepper


In a pan, if possible earthenware, dissolve the washed and boned anchovies in abundant oil, with the aid of the prongs of a wooden fork, and heat without reaching boiling point. When the anchovies have dissolved, add a chopped mixture of dried mushrooms (softened in warm water), a large onion, a carrot and a stick of celery. Raise the heat, stir the sauté to avoid it burning, and when golden add a clove of garlic. At this point, add the stockfish, washed, skinned, and cut into pieces. Lower the heat to the minmum, season with salt and pepper and leave to cook, covered, for about 30 minutes. Add pitted olives and pine nuts to taste and dilute with a ladleful of warm water or vegetable stock. Cover and simmer over low heat for about 3 hours. At 30 minutes from the end of cooking, add the raw potatoes in chunks. Serve hot.