Stoccafisso all'Anconetana

Ingredients

• 800 gstockfish — soaked
• 400 gpotatoes — chunked
• 200 ggreen olives — pitted
• 400 gripe tomatoes — crushed
• 4 tbspextra virgin olive oil
• to tastefine sea salt and black pepper

Method

1. Begin by soaking 800 g of stockfish in cold water for at least 48 hours, changing the water every 8 hours to remove excess salt and rehydrate the fish. Once soaked, drain the stockfish well and pat it dry with paper towels to ensure it sears properly later.
2. Peel and slice 400 g of potatoes into 1 cm thick rounds. Set them aside. Slice 200 g of green olives in half, removing any pits if necessary. Dice 400 g of ripe tomatoes, ensuring they are ripe and juicy for a flavorful sauce.
3. In a large, heavy-bottomed pot, heat 4 tbsp of extra virgin olive oil over medium heat. Add 2 cloves of minced garlic and sauté until the garlic is golden and fragrant, about 1-2 minutes. This forms the aromatic base of the dish.
4. Add the diced tomatoes to the pot, stirring to combine them with the garlic and olive oil. Cook the tomatoes until they break down into a sauce, about 10 minutes, stirring occasionally. Season with fine sea salt and black pepper to taste, adjusting as needed.
5. Layer the sliced potatoes over the tomato sauce, ensuring they are evenly distributed. Place the stockfish on top of the potatoes, then scatter the halved green olives over the fish. Cover the pot with a tight-fitting lid to trap steam.
6. Reduce the heat to low and allow the dish to cook gently. Shake the pot occasionally to prevent sticking, but avoid stirring. Cook until the stockfish is just opaque and the potatoes are tender when pierced with a fork, about 20-25 minutes.
7. Finish the dish by drizzling a little more extra virgin olive oil over the top before serving. Serve immediately, allowing the rich flavors of the olive oil and tomatoes to shine through. Enjoy the Stoccafisso all'Anconetana with a side of crusty bread to soak up the delicious sauce.