Step-by-Step Instructions:
Prepare the Stoccafisso
If your stoccafisso isn’t pre-soaked, soak it in cold water for 2–3 days, changing the water every 8 hours.
Once softened, remove any skin and bones, then cut into 2-inch pieces.
Sauté Aromatics
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic, sautéing until soft and fragrant (about 5 minutes).
If you enjoy a bit of heat, add the chili pepper now.
Deglaze with White Wine
Add the stoccafisso pieces to the pot and lightly sear for 2–3 minutes.
Pour in the white wine and let it simmer for a few minutes to reduce.
Build the Stew
Stir in the diced tomatoes, mixing well to coat the fish.
Add the potatoes, olives, and capers. Season with a pinch of salt and pepper.
Pour in the stock, ensuring the ingredients are submerged but not swimming in liquid.
Simmer Gently
Cover the pot and let the stew simmer on low heat for about 45 minutes. Stir occasionally to prevent sticking.
The potatoes should become tender, and the stoccafisso will absorb the rich flavors of the sauce.
Adjust and Rest
Taste the stew and adjust seasoning as needed.
Turn off the heat and let it rest for 10 minutes before serving.
Variations and Substitutions:
Vegetarian Option: Replace stoccafisso with firm tofu or jackfruit and use vegetable stock.
Gluten-Free: This recipe is naturally gluten-free, but ensure stock and capers are certified gluten-free if needed.
Low Sodium: Rinse olives and capers thoroughly and reduce added salt.
No Potatoes: Substitute with sweet potatoes or zucchini for a twist.
