Stockfish alla Riese
Specialty of Rio nell'Elba — slow-cooked in terracotta

Soaked stockfish, cut into pieces and slow-cooked in a terracotta pot with onions, green peppers, tomatoes, black olives, pine nuts, capers and grated cheese to finish. The slow cooking (2-3 hours) makes the fish soft and flavourful. It is the identifying dish of the Rio municipality.

Ingredients

• Soaked stockfish 1.2 kg
• Potatoes 500 g
• Tomato paste 180 g
• White wine 1-1.5 glasses
• Extra virgin olive oil 2 glasses
• Onion, garlic, parsley, chilli
• Black olives, capers, anchovies, pine nuts to taste

Method

1. Clean the soaked stockfish, bone it and cut it into pieces; cut the potatoes into chunks.
2. In an earthenware pan fry garlic, onion, parsley and chilli in plenty of oil.
3. Add the stockfish, let it take on flavour over low heat and deglaze with white wine.
4. Add the tomato paste and continue the slow cooking; add the potatoes halfway through.
5. In the final stage add black olives, pine nuts, anchovies and capers. Let it rest before serving.