Stoccafisso all’Anconetana recipe is the most iconic fish dish from Ancona, a slow-cooked stockfish stew with potatoes, tomatoes, olives and plenty of herbs. It perfectly represents the hearty port cuisine of this Adriatic city and is one of the best traditional dishes to try in Ancona.
Stoccafisso all’Anconetana recipe: a short history
Stockfish arrived in Ancona centuries ago, when local ships traded with Northern Europe and brought dried cod back from ports such as the Lofoten islands.
Over time this long-lasting fish became a staple in the port taverns and home kitchens, turning into a symbol of Ancona’s identity and cuisine, celebrated today by the “Accademia dello Stoccafisso all’Anconetana”.
Ingredients for stoccafisso all’Anconetana recipe
For about 4 servings of this traditional stoccafisso all’Anconetana recipe you typically need:
- Soaked stockfish (dried cod), cut into pieces
- Potatoes
- Ripe tomatoes or tomato passata
- Anchovies in salt
- Black olives
- Aromatic vegetables: celery, carrot, onion, garlic, parsley, rosemary (plus marjoram or basil in some versions)
- Capers and a little tuna in oil (used in the “academic” version of the recipe)
- Extra virgin olive oil
- Dry white wine
- Salt and black pepper
- Water or milk for cooking
How to cook stoccafisso all’Anconetana recipe
First, the stockfish is soaked and desalinated until soft, then cut into medium pieces and arranged in a baking dish, alternating layers of fish and sliced potatoes.
A generous mixture of finely chopped vegetables, herbs, anchovies, capers and a little tuna is spread over the fish, then everything is topped with tomatoes, black olives, plenty of olive oil and a splash of white wine.
The dish cooks very slowly in the oven or in a covered pot for several hours, until the stockfish is tender and the potatoes are soft and flavourful.
Locals say that stoccafisso all’Anconetana tastes even better the next day, when the flavours have fully developed and the sauce has thickened.
Where to taste stoccafisso all’Anconetana in Ancona
In Ancona you can find stoccafisso all’Anconetana recipe in traditional trattorias and restaurants that focus on local cuisine, especially in the historic centre and near the port.
Some historic venues are closely linked to this dish and are often mentioned by the local Academy as reference places to taste the most authentic version of stoccafisso all’Anconetana.
Photo and serving suggestions
Serve your stoccafisso all’Anconetana hot, directly in the baking dish or in deep plates, with plenty of sauce and potatoes.
It pairs wonderfully with local white wines from the Marche region and with simple crusty bread to scoop up the rich tomato and fish sauce.