Stoccafisso alla ligure

Ingredients: stockfish, pine nuts, onions, potatoes, olives, tomatoes and wine

Most of the stockfish came from Norway to Italy through Genoa: it was cheap, tasty and easily stored, so the sailors’ families started to introduce stockfish in their cuisine and soon the peasants did the same.

In Genoa stockfish was traditionally cooked every Friday and on Ash Wednesday, when all the butcher shops were closed.