Recipe for Rio style Stockfish

It seems that the stockfish was brought to Elba by the Spaniards who occupied Forte San Giacomo in Portolongone, now Porto Azzurro. Some attribute its introduction to Tuscany to the Sephardic Jews who fled from Spain and settled in Livorno in the 16th century.

According to tradition, it was the food of Friday and the other days when meat could not be eaten in observance of the religion.

In Rio nell'Elba, it was also consumed during snacks and "ribotte" in the cellars or during beach gatherings. It was an occasion for celebrating cheerfully with abundant wine, "stornellate" (traditional songs), and sometimes even "scazzottate" (fist fights).

When you are lucky enough to taste this dish, you immediately understand why it is so loved by the Elbans, to the point of being considered one of the typical dishes of the Elban tradition. A true specialty of the Island of Elba, where, however, there are various versions.

Difficulty: medium
Cost: medium
Serves: 4/6 people
Preparation time: 45 minutes
Cooking time: 2 hours
Pairing with Elban wines: Elba Rosso D.O.C.

Ingredients

1.2 kg of soaked stockfish, onions, 180 g of tomato paste, one and a half glasses of white wine, potatoes, 200 g of black olives, olive oil (generously), salt to taste, chili to taste, pine nuts, capers, water to taste.

Preparation

Clean the stockfish by removing the skin and stomach, then shred it into large fillets by hand.

Slice the onions and sauté them in generous olive oil. Once they begin to turn golden, add the stockfish in pieces.

When the stockfish begins to stick slightly to the bottom of the pan, deglaze with plenty of white wine. Let it evaporate, then add the tomato paste diluted with warm water (to enhance the flavor, add the skin and stomach cut into strips).

Continue cooking, adding more oil and water if necessary, but remember that the stockfish should cook fairly dry.

Season with salt and chili. Half an hour before the stockfish is fully cooked, add the potatoes (which, once peeled, should weigh the same as the already soaked stockfish).

In the final phase of cooking, add the olives and pine nuts and/or capers to taste.

Photo credit: Gabila Gerardi - Blog Panedolcealcioccolato