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Main Courses: FISH

STOCCAFISSO ALLA GHIOTTA Dried Cod with Potatoes

Mail this recipe to a friend!	1 onion celery 2 carrots 3 oz. olive oil 1 oz. dried mushrooms, soaked and chopped and diced 1 oz. pine nuts, chopped 1 clove garlic, chopped parsley, chopped 6 anchovy fillets, chopped 1/4 lb. pitted green olives, chopped 2 lbs. dried cod 4 tomatoes, peeled, seeded 4 medium-size potatoes, diced salt pepper	See Also:      Vegetables      Fungo di Borgotaro IGP      Oliva da Tavola La Bella Della Daunia DOP      Oliva da Tavola Nocellara del Belice DOP      Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP      Wine Pairings      Colli Bolognesi Classico Pignoletto DOC      Frascati DOC      Marino DOC      Trebbiano di Romagna DOC      Verdicchio di Matelica DOC
	Chop the onion, celery and carrot, and sauté them with oil in a large pan. When the vegetables are tender but not brown, add the chopped mushrooms, pine nuts, garlic, parsley, anchovies and olives. Add the dried cod, previously soaked, skinned, boned and cut into pieces. Let the fish cook on both sides, then add the tomatoes, potatoes and salt and pepper to taste. After 10 mins. add pepper and cover all the ingredients in the pan with warm water or a poaching liquid. Cover the pan and cook over low heat for 1 1/2 - 2 hours. The liquids will have reduced substantially, but make sure the dish keeps moist but not wet. Dish out into a serving platter and serve.

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