Marche
Stockfish (air-dried cod) braised in the Ancona style with olive oil, onion, anchovy, tomato, olives, capers and rosemary — one of the great fish preparations of the central Adriatic coast. The stockfish must be beaten and soaked for 48 hours before cooking to fully rehydrate. It is then layered in a terracotta pot with the aromatics and braised very slowly until it holds its shape but yields to a fork.
Intensely savoury, briny, with olive and caper acidity cutting the richness; the olive oil-braised stockfish has a silky, gelatinous texture — a dish of extraordinary depth
{"Beat the dried stockfish with a wooden mallet before soaking — this breaks the fibres for faster, more even rehydration","Soak in cold water 48 hours, changing water every 12 hours — insufficient soaking leaves the fish tough and salty","Layer raw fish and aromatics in a terracotta pot; add white wine and olive oil — do not add water","Cook at the lowest possible heat for 2–3 hours — the dish must never boil, only tremble","Never stir — shake the pot gently to prevent sticking and preserve the layered structure"}
{"The anchovy fillets dissolve completely into the braising oil, acting as a seasoning rather than a visible ingredient","A strip of lemon zest added to the braising liquid brightens the dish without acidity","Serve with grilled polenta — the contrast of the soft fish and crisp polenta is traditional"}
{"Insufficient soaking — stockfish that hasn't fully rehydrated will remain chewy and excessively salty","Cooking at too high a temperature, causing the fish to break down into shreds","Stirring the pot — the fish layers must remain intact to slice properly"}
La Cucina Anconetana — Ricette della Tradizione Marinara