Loretta Sebastiani

Loretta Sebastiani
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Stockfish with mushrooms, in Calabria dialect: Stoccu cu i fungi
( Stocco con i funghi “Stocco cu i fungi” )

Traditional recipe of Mammola in Calabria

Stockfish with mushrooms, in Calabria dialect: Stoccu cu i fungi. Traditional recipe of Mammola in Calabria written by Gino Larosa, translated by The Italian Taste team. You can't find nutritional facts of this dish because doses are not precise.
If you are an Italian immigrant or son of Italian immigrants and know a traditional Italian recipe as you're used to make at home, you can send it to us. It would be interesting to understand how Italian recipes have changed over time, outside of Italy :))

difficulty: easy

time: not estimable

calories: (kCal)

Ingredients / Serves 4

  • 1kg (2.2 pounds) soaked stockfisk, cut into pieces
  • 300g (10 1/2 ounces) wild mushrooms
  • 200g (7 ounces) peeled tomatoes, chopped
  • Garlic, chopped
  • Onion, chopped
  • Parsley, chopped
  • Red hot chili pepper
  • Extra virgin olive oil
  • Salt
easy recipe
not estimable
How many calories in a serving?
Calories: n.c. (kcal) - n.c. (kJ)
Protein: n.c. (g)
Total fat: n.c. (g)
Total carbohydrate: n.c. (g)
Sugars: n.c. (g)

Download free PDF version (204 download).

Stockfish with mushrooms ("Stocco cu i fungi" in Calabria dialect) is an old, traditional dish cooked with two typical products of Mammola in Calabria that is stockfish and wild mushrooms. Stockfish of Mammola has been used for centuries in Calabria and in Italy. Woods in The National Park of Aspromonte are full of wild mushrooms. These two main ingredients, cooked together, make this dish smell fantastic!
Nowadays Mammola cooking is still well known for it is based on the tradition and plenty of good-quality products. It can offer a lot of dishes that are handed on from generation to generation.

Saute onion and garlic in olive oil in a non-stick frying pan, then add mushrooms cut into slices, tomatoes and chili pepper according to your personal taste. After few minutes you can add stockfish too. Season to taste with salt and go on cooking on low heat until your stockfish is tender.
Turn off the stove and sprinkle with parsley just before serving.
It's a tasty main course.

Old recipe of Mammola (Calabria - Italy) written by Gino Larosa and translated by The Italian Taste team


    - If you have no fresh mushrooms you can substitute them with 20g (3/4 ounces) of dried mushrooms or with frozen mushrooms.

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