Sunday, May 19 2024

Stoccafisso alla Livornese is a very tasty seafood main course.

Baccalà (stockfish) is perhaps among the most characteristic dishes of Livorno, there are dozens of recipes about it that testify to the aforementioned and allow for the cooking of this fish, while the same cannot be said of stoccafisso, although it is equally loved and appreciated in this city.

The difference between the two terms lies only in the different method of preservation in the same cod fillet: while cod is preserved in salt, stockfish is preserved by drying.







  • 1 lb. Stockfish already soaked and ready to cook
  • 2 lb. Potatoes, washed and cut in chunks
  • 2 lb. white onions, washed and cut
  • 2 cups of tomato puree
  • 1 tbsp of tomato paste
  • 1 cup white wine
  • salt as needed
  • about 10 pepper corn
  • 1 whole red pepper
  • 1 lemon rind, grated
  • extra virgin olive oil to coat the pan, abundant
  • 1 tbsp of pine nuts
  • 2 tbsp of raisins
  • 1 cup of water



Start cutting the stockfish in small pieces and set a pride.

Prepare and cut all the ingredients.

Place a big pan over medium heat with the olive oil and the onions, add salt and stir.

Cook until the onions are tender and start to brown.

Add the wine and evaporate.

Add the stockfish and cook, stirring occasionally.

Add the red pepper, the grated lemon rind, the tomato puree and tomato paste.


Add the potatoes, black pepper and salt, stir.

Add the water and cook covered until the potatoes are tender.

When it’s almost ready, add the pine nuts and raisins.

Keep on cooking until the water has evaporated, if too liquidi, cook without the lid on until ready.


Serve with Italian bread.



Facebook Comments Box

SPAGHETTI ALLA PUTTANESCA: How to Make Neapolitan Spaghetti with Capers and Black Olives



Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also