Calabria Recipes
STOCAFISSO ALLA CALABRA

Photo © Norwegian Seafood Export Council

Stocafisso alla calabra

Stockfish - Calabria style

How to make the Stocafisso alla Calabra:

heat abundant water; when it comes to the boil, add the stockfish and cook over a moderate heat for ten minutes. Drain the fish, pat dry with absorbent kitchen paper, skin, bone and cut into large chunks. Chop the onion, parsley and sauté in a pan with olive oil and puréed tomatoes until the sauce is reduced.
Pour in some hot water and add the fish, potatoes and basil, finely chopped.
Cook for ten minutes, add the black olives, season with salt and pepper (be careful with the salt). Keep on cooking until potatoes become soft. Serve the stocafisso alla calabra hot.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM