Stockfish Genoese Style – Stoccafisso alla Genovese

During the past days I met a friend of mine who taught me how to cook “Stoccafisso alla genovese”. The recipe has simple ingredients and the taste which comes out from mixing all these ingredients, is great.

Just one note! Stockfish has a great and strong fishy taste and even a stronger odor, so, while cooking it I advice you to open all the windows in your home. In this way, the fishy scent will leave your home!


500 gr stockfish
1 onion
2 cloves garlic
1 bunch parsley
4 potatoes
cherry tomatoes
some pine nuts
100 gr taggiasca olives


Place the already soaked stockfish in some boiling water for some minutes. In the meantime, peel and cut in small pieces the potatoes and finely chop some parsley, onion and garlic.

When the “stoccafisso” is ready, cool it off in some water and then skin it and remove the bones. Then, saute in a pan, the parsely, garlic and onion. Finally, add the cleaned stockfish (in pieces), the pine nuts, the taggiasche olives and the cherry tomatoes.

Then, cover it and cook for about 20 minutes. Stir it occasionally. After 20 minutes, add the potatoes and some salt and cover it. Cook for another 15 minutes, stirring occasionally.

When potatoes are ready, serve it and enjoy! Buon Appetito!

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