Pesce stocco ‘a ghiotta or alla Messinese is an extraordinary and ancient Sicilian recipe. With its a clear Norman influence (it is a typical fish of the Scandinavian countries) it has quickly become the protagonist, along with cod, in many traditional Sicilian dishes (strettoweb.com)

Ingredients (Serves 4):

  • 2 lbs (900 g) stockfish (dried cod)
  • 1 white onion, finely chopped
  • 4 potatoes, cubed
  • 2 tbs extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 2 lbs (900 g) of peeled tomatoes
  • 1 cup white wine
  • 2 oz (56 g) salted capers (rinsed)
  • Handful of Sicilian green olives (pitted)
  • Salt and black pepper to taste

Instructions

Soak cod in cold water for 2-3 days. Change water once a day. Pat dry. Cut fish into 4 parts. Warm olive oil in a non-stick pot and sauté onion and garlic. When onion is golden, add fish. Then pour in wine and let reduce by 3/4. Add potatoes, tomatoes and salt and pepper. Pour in 1 cup of water and cover. Let cook for 30-45 minutes on very low heat. Remove lid and add capers and olives. Garnish with chopped parsley. Serve with crostini (optional).