Stocco alla Mammolese
“Stoccu a Mammulisi”
Traditional recipe of Mammola in Calabria
Stew stockfish or "Stoccu a Mammulisi" in Calabria dialect - Traditional recipe of Mammola in Calabria, written by Gino Larosa and translated by The Italian Taste team. Are you an Italian immigrant or son of Italian immigrants and know a traditional Italian recipe? Send it to us. We'd like to know how much Italian recipes have changed over time, outside of Italy.
time: not estimable
Ingredients / Serves 4
- 1kg (2.2 pounds) soaked stockfish, cut into pieces
- 1kg (2.2 pounds) potatoes
- 1kg (2.2 pounds) peeled and chopped tomatoes or pureed tomatoes
- 1 red onion, finely chopped
- 4 dried pepper or chili pepper
- Black olives, stoned
- Extra virgin olive oil
- easy recipe
- Time: not estimable
- How many calories in a serving?
Protein: n.c. (g)
Total fat: n.c. (g)
Total carbohydrate: n.c. (g)
Sugars: n.c. (g)
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“Stockfish of Mammola ” has been used for centuries in Calabria in different ways: as starter, second course or main dish accompanied with potatoes, or to make pasta sauces. "Stockfish of Mammola" is well known in Calabria and in Italy. It is cooked in a particular pan called tiana (terracotta pan) with natural ingredients: potatoes, tomatoes, onion, olives, dried peppers and plenty of extra virgin olive oil. All these natural ingredients make this dish taste fantastic! Stockfish is a typical ingredient of our Mediterranean diet. It is accompanied with a local red wine or Cirò rosso and it is the only fish you can serve with red wine. "Stockfish of Mammola" has been included in the National List of Traditional Agri-food Products by the National competent authority that is Ministry for Agricultural, Food and Forestry Policies (Recognized under L 201 - 7.18.02). 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 in olive oil in a pan. Then add tomatoes and cook for about 5 minutes on low heat. Season to taste with salt, add the potatoes cut into slices and, after few minutes, stockfish. Let all your ingredients cook on very low heat for about 20 minutes. At this point add olives and peppers and stir with delicacy. Turn off the stove. Serve after few minutes.
It can be a main dish or second course.
Old recipe of Mammola - Italy, written by Gino Larosa and translated by The Italian Taste team
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