Stockfish is a Norwegian fish that is symbolic of the Great North, though it is also well-known and loved in Italy. Stockfish has an excellent ability to adapt to the typical ingredients of the Italian tradition, both in regional dishes and in new recipes – such as this dish created in collaboration by chef Diego Rossi di Trippa together with the Norwegian Seafood Council and the Norwegian Fish Products Commission.
Recipe for Norwegian stockfish and ‘nduja
Serves 4
Ingredients
1 ½ lb Norwegian stockfish (pre-soaked), 1 lb peeled tomatoes, 7 oz red onion (we suggest Tropea onions), 7 oz potatoes, 4 oz ‘nduja, 2 ½ oz Calabrian pecorino cheese, 1 bay leaf, Extra-virgin olive oil, Salt and pepper to taste
Method
Cut Tropea onions into thick slices and sauté in a saucepan with oil. Add a bay leaf broken in two. Once the onion has softened, lay the stockfish in the pan by the slice followed by diced potatoes, a spoonful of ‘nduja and finally, salt and pepper to taste. Cook for 30-40 minutes. Serve with plenty of grated Calabrian pecorino cheese.