Christmas Eve in the southern regions of Italy is traditionally all about a massive fish-based dinner, family, tombola, and midnight Mass. From now until Natale, I shall be posting recipes of typical Christmas fare, desserts and traditional holiday foods.
Last week Italia Living published an article on the history of Pandoro, a typical Italian Christmas cake. Today I will tell you about a tasty fish entree of which I am very fond of.
Stocco is the Neapolitan distortion of the term used for stoccafisso, which is sun-dried cod. When someone is said to be as rigid as a stoccafisso, the implied similarity to the Atlantic fish plank is quite evident. The surfboard-stiff slabs need reviving with overnight soaking, so if you’re in a hurry to taste this delicious cucina povera dish, I suggest you have your fishmonger prepare and clean some fresh codfish for you, divided into 6 fillet portions.
Image © Claudio Cicali
Last week Italia Living published an article on the history of Pandoro, a typical Italian Christmas cake. Today I will tell you about a tasty fish entree of which I am very fond of.
Stocco is the Neapolitan distortion of the term used for stoccafisso, which is sun-dried cod. When someone is said to be as rigid as a stoccafisso, the implied similarity to the Atlantic fish plank is quite evident. The surfboard-stiff slabs need reviving with overnight soaking, so if you’re in a hurry to taste this delicious cucina povera dish, I suggest you have your fishmonger prepare and clean some fresh codfish for you, divided into 6 fillet portions.
Image © Claudio Cicali
This tasty peasant dish from Napoli is–contrary to the belief that fish is laborious to cook–very easy to make. Stocco e Patane is delicious when paired to a chilled bottle of Fiano di Avellino or a room temperature carafe of young Chianti Classico (I personally prefer red with tomato-stewed cod).
6 codfish fillets
600 g (1.3 lbs/3 cups) potatoes, peeled and cut in wedges
2 small onions, thinly sliced
1 can (14 oz) San Marzano tomatoes, roughly chopped
Extra virgin olive oil
Salt
A small pinch of dried oregano
Drizzle some olive oil in a high-rimmed pot (Dutch oven). Place a layer of sliced potatoes and onions on the bottom of the pot. Cover with the chopped tomatoes, season with salt and sprinkle with oregano. On this bed, lay the fish fillets and repeat the layering.
Season with a bit more salt and oregano, and drizzle with a little more olive oil. Cover and simmer over medium heat for 10-15 minutes.
Avoid stirring and check for doneness. If the fish is cooked before the potatoes, remove it and continue cooking the vegetables.
When ready to serve, place the fish back in the pot and heat for a minute or two.
Serve the fillets warm, topped with the onion and potato slices.
