Stoccafisso ~ Baked (Air Dried) Cod, Old-School Style

Step 1

NOTE: This recipe and all photos were reprinted with permission from Feast of the SevenFishes, A Brooklyn Italian’s Recipes Celebrating Food and Family by Daniel Paterna.(2019, Powerhouse Books).

Step 2

The dry cod must be cut by machine by your merchant into 2-3-inch steaks. Hydrate fish in water for 14 days in your refrigerator, changing water every day (twice a day is best). By day 14, your fish will have miraculously turned to flesh. (It may be ready in less time and depends on the actual size of the fish.)

Step 3

After the fish is done soaking and is soft, remove all bones, cartilage and skin and discard. Then, rinse the fish well under cold water.

Step 4

To make the sauce, add the oil to a 10-quart pot over medium flame. After 1 to 2 minutes, add celery and sauté for 5 minutes. Remove and set aside.

Step 5

Add onions and garlic and cook until the onions are translucent, stirring occasionally. Remove and set aside.

Step 6

Add blended tomatoes and salt. Cover and bring to a boil. Then lower to a simmer and simmer, uncovered, for 45 minutes to 1 hour.

Step 7

After 30 minutes add the sautéed celery, onions and garlic back in, along with the capers, olives and dried oregano, if including. Continue to simmer uncovered while preparing the fish.

Step 8

Once the stoccafisso is ready and softened and you are ready to cook it, preheat oven to 350°F. Heat the canola oil in a medium-sized pan.

Step 9

Meanwhile (while the oil is heating), pat the fish pieces dry with a paper towel. Sprinkle each piece lightly with black pepper, then lightly dredge both sides in flour.

Step 10

Once the oil is hot, carefully transfer the flour-dusted pieces of fish to the hot oil. Be careful not to overcrowd the pan, which will slow down frying. Once the fish is light golden brown on both sides, remove and set aside on a wire rack or paper towel to drain excess oil.

Step 11

Add enough sauce to cover the bottom of a 4½-quart (10-by-15-inch) casserole pan. Add the fried fish to the pan and ladle more tomato sauce over it, covering the fried fish. While ladling the sauce, try to avoid including the garlic cloves into the casserole pan. They can be discarded at this point.

Step 12

Bake uncovered in the oven for 45 minutes. Remove from the oven let set for 15 minutes. Serve warm. Buon Appetito!