Liguria Stockfish Stew (Stoccafisso Accomodato)

Thanks to its popularity Liguria included stockfish in the list of its traditional agri-food products. Among the best-known dishes there are “stoccafisso alla badalucchese”, from the municipality of Badalucco, located in the Argentina Valley, in the Ligurian hinterland, which is a stew made of stockfish, dried mushrooms, nuts and olives. Then we have brandacujun, a typical dish of the West Riviera based on potatoes, stockfish and a lot of extra virgin olive oil. While in Genoa two are the most traditional recipes. One is “stocche e bacilli”: a stew of stockfish and dried fava beans (of Tunisian origin) typical of the day of the dead. The other is “stoccafisso accomodato”, my recipe of this post, a stockfish stew with potatoes that brings all the flavor of our region: pine nuts, olives and tomatoes.