Stoccafisso all'Anconetana

Stoccafisso all'Anconetana is a traditional fish stew from Ancona, the capital of Italy's Marche region. The dish centers on stoccafisso—air-dried cod (not to be confused with salt cod, baccalà)—which is rehydrated and slow-cooked. Its origins trace back to the 16th century, when Venetian merchants introduced dried cod from Norway to the Adriatic coast, where it became a staple of cucina povera.

Key ingredients include rehydrated stoccafisso, tomatoes, extra-virgin olive oil, garlic, parsley, and sometimes potatoes or black olives. The fish is typically cooked for hours until tender, allowing it to absorb the rich, savory sauce. A great version achieves a silky, flaking texture without the fish becoming dry or stringy, and the sauce should be deeply concentrated but not overpowering—balanced by the sweetness of tomatoes and the fruity bitterness of olive oil.

Regional variations exist across the Marche, but the Anconetana style is defined by its simplicity and reliance on high-quality local oil. At Osteria del Baffo in Ancona, cited by the food guide *Where The Foodies Go*, the dish is prepared in the traditional manner, emphasizing the purity of the stockfish and the slow-cooked sauce. Some versions add pine nuts or raisins for a sweet-savory contrast, though purists often omit them. Stoccafisso all'Anconetana remains a celebrated emblem of Marche's maritime heritage, often served with polenta or crusty bread to soak up the flavorful juices.