Ingredients
Traditional Livornese cod preparation scaled for plated service and production planning.
Base recipe = 1 serving.
- 200 g dried cod (desalted)
- 200 g canned peeled tomatoes
- 120 g potatoes
- 40 g onion
- 30 g carrot
- 30 g celery
- 20 g black olives
- 40 ml extra-virgin olive oil
- 10 g parsley
Method
- Soak the dried cod for 48 hours, changing the water regularly until fully rehydrated and desalinated.
- Pat dry and lightly fry the cod in olive oil to set its structure and deepen flavor.
- Prepare a Livornese base with onion, carrot, celery, tomatoes, and black olives.
- Simmer the cod gently in the sauce until tender and aromatic.
- Serve over or alongside braised Tuscan potatoes and finish with fresh parsley.
Chef’s Note: Stoccafisso needs patience more than force. Proper soaking and gentle finishing are what give the dish its refined texture and classic coastal Tuscan character.
| Calories | 445 kcal |
| Fat | 18 g |
| Carbohydrates | 20 g |
| Protein | 41 g |
| Sodium | Variable — depends on soaking and desalting |