Chef Ivano Ricchebono helms the kitchen of The Cook in his native Genoa, where he implements technique to revisit classic recipes and enhance the flavors of his territory. His innovative and refined reinterpretations of Ligurian cuisine earned him a Michelin star.
Though his menu reflects local traditions, there's one ingredient from afar that's always on offer: stockfish. His Stoccafisso Antica Genova e non solo (Ancient Genoa Stockfish and not only) pairs the Norwegian dried cod fish with potatoes, saffron, and anchovies. The chef is so fond of the ingredient that Norwegian Seafood Council named him the the Norway Stockfish Ambassador in 2020.
Stockfish alla Genovese Recipe
Ingredients (Serves 4)
2 lb. stockfish
6 potatoes, evenly chopped
1 onion
1 carrot
1 celery stalk
1 Tbsp. salted capers
1 tuft of parsley
fish stock
1 garlic clove
¼ cup tomato sauce
extra-virgin olive oil (Taggiasco DOP recommended)
7 oz. butter
4 new potatoes
1 sachet of saffron
2 fl oz. Vermentino (or any dry white wine)
1 lemon
12 green olives
Method
First boil the stockfish then remove its bones and skin. Chop the onion, garlic, parsley, celery and capers, and fry them in extra-virgin olive oil and butter. Add the stockfish, then brown it in the pan and cover with the wine. Add the potatoes and tomato, then dampen with fish stock and cool for about 40 minutes.
Boil the new potatoes in salted water with the saffron pistils.
For the sauce
Melt the salted anchovies in butter, add chopped garlic and finish with fresh cream. Boil the sauce, blend with an immersion blender and strain.
To serve
Plate the stockfish, add the saffron potatoes, olives and finish with the anchovy sauce and grated lemon zest.