What Nonna taught us:
This dish’s main ingredient is dried cod fish, straight from Ancona. 'Stoccafisso' means stockfish or dried cod, while 'baccalà' is dried salted cod. Nonna says it’s important to remember the difference.
Serving size depends on how hungry you are for fish! Dried cod already prepared to cook, olive oil, chopped garlic, onion, celery, carrots, sliced potatoes, salt and pepper, red tomatoes, origano, thyme and rosemary
How to make:
In an oven dish add extra virgin olive oil, chopped garlic, onion, celery, carrots, sliced potatoes, salt and pepper.
Then, place slices of firm red tomatoes over the mixture and place in the oven.
In a pan place dried rosemary branches without the leaves in such a way as to support a piece of cod.
Cover the fish with origano, thyme and rosemary and a touch of sauce prepared earlier and cook until the fish is done.
Take off the heat and place the contents of the pan into the oven dish.
Cook for one hour.
Don’t forget to share the food you made with love with the people you love!