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Stockfish the Ligurian style

Norwegian Stockfish can be prepared in many waysThis recipe is from the traditional Ligurian cuisine. In Liguria they call it Stoccafisso Accomodato Alla Ligurie.

Cooking timeOver 60 min
Difficulty levelMedium



  • Heat the olive oil in a pot/casserole. Add the garlic cloves (peel away the skin but leave the cloves whole), pine nuts, olives and anchovies and pan fry. 
  • In the meantime finely chop the celery, carrot and onion and add these to the pot. 
  • Remove the fishbones from the stockfish and cut it into portions. Add the fish to the casserole. 
  • Add the white wine and let it evaporate over a lively flame, it should take approx. 10 minutes. 
  • Once all the alcohol from the wine has evaporated, add the tomato puree and stir. 
  • Peel the potatoes, cut them into chunks, and add them to the casserole. Cover the ingredients with water and season with salt and pepper. 
  • Cover the casserole with its lid and leave to cook over a moderate flame for approx 1 hour 30 minutes, then serve. 

Some recipes use canned tomatoes instead off puree, and the variety of olives also varies from black to green and a mix.