Stockfish with potatoes

Ingredients

• 1 kgsoaked stockfish, cut into pieces and deboned
• 400 gpeeled tomatoes, roughly chopped
• 500 gpotatoes
• 2 tablespoonscapers
• 1 heartcelery
• 1onion
• A few tablespoonsextra-virgin olive oil
• To tastesalt
• To tasteblack pepper
• As needed to cover the potatoeswater

Instructions

1. 1

   Prepare the vegetables

   Peel, wash and cut the potatoes into chunks. Rinse the capers several times under running water to remove excess salt. Rinse and slice the celery, then peel, wash and roughly chop the onion.

2. 2

   Heat the oil

   Pour a few tablespoons of oil into a pan large enough to hold the stockfish pieces in a single layer.

3. 3

   Cook the base

   Heat the oil, then soften the onion, celery and capers in it. Add the chopped peeled tomatoes and cook for a few minutes.

4. 4

   Add the stockfish

   Arrange the stockfish pieces in the pan with the skin side facing down; remove the skin once the dish is cooked.

5. 5

   Add potatoes and water

   Arrange the potatoes in a single layer and add enough water to cover them. Season with salt, then cook over a low heat with the pan partly covered for about 30 minutes.

6. 6

   Avoid stirring

   During cooking, do not stir the ingredients, as this can break up the stockfish.

7. 7

   Check the potatoes

   If needed, move the ingredients gently with a wooden spoon rather than stirring. After the cooking time, check whether the potatoes are done.

8. 8

   Finish cooking

   If the potatoes are still not cooked, carefully lift out the stockfish and continue cooking until the potatoes are tender. Return the fish to the pan a few minutes before turning off the heat so it can warm through.

9. 9

   Reduce the sauce

   If both the stockfish and potatoes are cooked, remove the lid, turn up the heat and let the cooking liquid reduce.

10. 10

    Season and serve

    When everything is cooked, adjust the salt and add freshly ground black pepper. Divide the stockfish and potatoes between plates and serve straight away.

What is stockfish with potatoes?

Stockfish is dried fish, commonly cod, that is rehydrated before cooking. This Italian-style main course simmers it with potatoes in a tomato sauce flavoured with celery, onion and capers.

The method keeps the fish in large pieces and cooks the potatoes alongside it. That makes a substantial one-pot meal with a savoury, gently tangy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 52g protein, 36g carbs, 9g fat.

The potatoes provide most of the carbohydrates, while the stockfish supplies most of the protein. Olive oil contributes most of the fat; the exact amount used affects the total. For a balanced plate, serve a moderate portion with a green salad or another non-starchy vegetable.

Prepare the ingredients well

Stockfish: Use fish that has already been soaked and has had its bones and pin bones removed, as specified. If it is still salted or dried, it needs the appropriate preparation before you start.

Capers: Rinse them repeatedly under running water to reduce their saltiness before adding them to the pan.

Potatoes: Cut them into similar-sized chunks so they are more likely to become tender at the same time.

Build the tomato base

A roomy pan matters because the stockfish and potatoes need space to sit in single layers. This helps you move them gently later without breaking the fish.

Soften the onion, celery and capers in the oil, then give the chopped tomatoes a few minutes to cook before adding the stockfish.

Keep the fish in pieces

Once the fish is in the pan, resist the urge to stir. Stockfish can break apart during cooking, so shift the contents only gently with a wooden spoon if necessary.

The fish goes in skin-side down; the method calls for removing the skin once cooking is complete.

Judge the doneness

After about 30 minutes over a low heat with the pan partly covered, check the potatoes for tenderness. Their doneness determines whether the dish needs more time.

If they need longer, lift out the fish carefully and return it for the final few minutes. If both are ready, uncover the pan and reduce the cooking liquid over a higher heat.

How to serve it

Serve the dish as soon as it is ready, with the stockfish and potatoes spooned onto plates alongside the tomato sauce.

Bread is a handy accompaniment for the sauce. A simple green salad can add a fresh contrast to the warm, savoury main course.

Recipe notes & tips

• Make sure the stockfish is soaked and deboned before cooking.
• Rinse the capers thoroughly so their salt does not dominate the sauce.
• Choose a pan wide enough to hold the fish pieces in one layer.
• Keep the heat low while the pan is partly covered.
• Check the potatoes before deciding whether the fish needs to be removed temporarily.
• Season with freshly ground black pepper just before serving.

Variations

• Add olives: Stir in a small handful with the tomatoes for a briny note.
• Use fresh herbs: Add chopped parsley at the end for a fresh finish.
• Adjust the capers: Use fewer for a milder sauce or more for a sharper one.
• Make it spicier: Add a little chilli with the onion and celery.
• Add extra vegetables: Include sliced peppers with the tomato base.

Common mistakes to avoid

• Stirring the fish: It can break into small pieces; move the ingredients gently only when needed.
• Crowding the pan: The pieces are harder to handle; choose a pan large enough for a single layer.
• Skipping the caper rinse: The sauce may become too salty; rinse them several times first.
• Adding too little water: The potatoes may not cook evenly; add enough to cover them.
• Reducing the sauce too early: The potatoes may still be firm; check them before uncovering and raising the heat.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a covered pan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions