How to make Stoccafisso all'Anconetana

Why cooks start here

Stoccafisso all'Anconetana is cooked the way Le Marche cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Stoccafisso all'Anconetana hails from the coastal region of Le Marche, where the Adriatic Sea influences both the air and the table. Traditionally, this dish is a staple of home cooking, its preparation passed down through generations, embodying the essence of simplicity and resourcefulness. Made without fanfare, it transforms humble ingredients into a meal that graces the family table with quiet confidence. Expect the delicate flavor of stockfish to mingle with the earthiness of potatoes and the briny pop of green olives. Ripe tomatoes lend a gentle sweetness, while generous olive oil envelops each bite in richness. The dish sings with a balance of salt and pepper, emphasizing the natural taste of each element.