Stoccafisso alla Griglia (Grilled Stockfish)
By Master Chef Gianluca Deiana Abis
Stoccafisso alla Griglia, or Grilled Stockfish, is a beloved dish in many coastal regions of Italy, particularly in the northern and central areas like Liguria and Sardinia. Stockfish (dried cod) is a traditional ingredient that has been a part of Italian cuisine for centuries. The drying process gives the fish a firm texture and deep flavor, which, when grilled, results in a deliciously smoky and savory dish. Master Chef Gianluca Deiana Abis brings his expert touch to this recipe, ensuring that the flavors of the fish are fully enhanced.
History of Stoccafisso alla Griglia
Stockfish, or stoccafisso, was introduced to Italy by the Norwegians in the 12th century, as they brought dried cod to Southern Europe through maritime trade. In Italy, especially in regions such as Liguria, Campania, and Sardinia, the drying process became popular as a way to preserve fish for long periods. The dried cod is then rehydrated before cooking, often through boiling, braising, or grilling. Grilled stockfish, or stoccafisso alla griglia, is a classic method of preparation, where the fish is grilled to perfection with simple yet flavorful ingredients.
Stoccafisso alla Griglia Recipe
Serves: 4Prep Time: 30 minutes (plus soaking time)Cook Time: 15–20 minutes
Ingredients
500 g stoccafisso (dried cod), soaked for 24 hours and rehydrated
3 tbsp extra virgin olive oil
2 cloves garlic, smashed
1 lemon, thinly sliced
Fresh parsley, chopped (for garnish)
1 sprig fresh rosemary
1 tbsp white wine vinegar
Salt and freshly ground black pepper, to taste
1 small chili pepper, optional (for a little heat)
Instructions
Step 1: Prepare the Stockfish
Begin by soaking the stoccafisso in cold water for at least 24 hours before cooking, changing the water every 12 hours to remove excess salt.
After soaking, rinse the fish thoroughly under cold water. Remove any skin and bones, and cut the fish into large pieces.
Step 2: Preheat the Grill
Preheat your grill or barbecue to medium-high heat. If using a stovetop grill pan, ensure it's hot and lightly greased with olive oil.
Step 3: Prepare the Flavoring
In a small bowl, combine the olive oil, smashed garlic, white wine vinegar, and finely chopped rosemary. Add salt and freshly ground black pepper to taste. If you like a bit of spice, you can also add a small chopped chili pepper to the mixture.
Step 4: Grill the Stockfish
Brush the rehydrated stockfish pieces with the olive oil mixture, ensuring the fish is well-coated.
Place the fish on the hot grill or grill pan and cook for about 8-10 minutes on each side, until it is golden brown and slightly charred on the outside, while remaining tender on the inside. The fish should be firm but flaky when cut into.
Step 5: Serve the Grilled Stockfish
Once cooked, remove the stoccafisso from the grill and place it on a serving platter.
Garnish with fresh lemon slices and chopped parsley. You can drizzle a little extra olive oil on top and serve with a squeeze of fresh lemon juice for added brightness.
Chef’s Tip by Gianluca Deiana Abis
To make your Stoccafisso alla Griglia even more flavorful, marinate the fish in the olive oil and garlic mixture for 30 minutes to an hour before grilling. This will infuse the fish with more aromatic flavors, and grilling will enhance its smoky taste.
A Simple Yet Flavorful Dish
Stoccafisso alla Griglia is a perfect dish for those who appreciate simple yet rich flavors. The grilling process imparts a smoky char to the fish, while the marinade with olive oil, garlic, and rosemary complements the cod’s savory taste. This dish is perfect as a main course for a light yet hearty meal, accompanied by fresh vegetables or a side of rustic bread. Whether served during a summer barbecue or a cozy winter meal, Stoccafisso alla Griglia brings the flavors of the Italian coast straight to your table.
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