10 Best Rated
Dishes with Dried Fish

Brandacujùn is a traditional dish originating from western parts of Liguria. It's made with a combination of stockfish (usually dried cod), potatoes, olive oil, garlic, pine nuts, parsley, and seasonings such as salt and black pepper. The combination is mashed and mixed until smooth and creamy. Brandacujùn is typically served as an appetizer and enjoyed smeared on crusty bread that's been rubbed with garlic.Expand

The famed signature dish of Vicenza, baccalà alla Vicentina is made with stoccafisso (lit. stockfish), which refers to a cod that is not salted but air-dried until almost rock-hard, and requires several days of soaking before being cooked. Stockfish was first introduced to the region back in 1432 by Pietro Querini, a Venetian merchant whose ship wrecked off the coast of Norway. The crew was saved, reaching the island of Røst where stockfish was very common, so the merchants brought some of this peculiar dried fish back home to Vicenza. The Venetians embraced this new ingredient as an alternative to the expensive and easily perishable fresh fish and eventually came up with their own recipe: codfish Vicenza-style, slowly simmered in milk flavored with a savory soffritto base of garlic, onions, and anchovies. Over the long cooking hours, stockfish meat becomes amazingly tender, while milk tends to soften the typical strong taste and aroma of dried cod. Baccalà alla Vicentina is traditionally served over soft polenta and it is recommended to pair it with local white wines such as Soave.Expand

Limbondo is a traditional sauce dish from the Democratic Republic of the Congo (DRC) that has cassava leaves as a staple ingredient. Additional ingredients include peppers, hot peppers, onion, garlic, dried fish, baking soda, and others, depending on the recipe. Preparation starts with pounding the ingredients in a mortar and pestle, then cooking them until done. Limbondo showcases Congolese cuisine's reliance on fresh, locally sourced ingredients and traditional cooking methods. It is a beloved dish often prepared for family gatherings and communal meals, highlighting the importance of shared food in Congolese culture.Expand

Insalata di stocco is a traditional salad from Calabria, Italy, featuring stoccafisso (stockfish), a dried and rehydrated cod, as the main ingredient. The basic recipe will also include garlic or red onion, pepperoncino, parsley, and lemon juice, all drizzled with olive oil and seaoned with salt. Potatoes and tomatoes will also often be included. The stockfish is boiled or steamed until tender, then mixed with the other ingredients to create a light yet flavorful salad that reflects the simplicity and freshness of Calabrian cuisine. It is typically served chilled or at room temperature, making it an ideal appetizer, side dish, or light main course. Insalata di stocco is deeply rooted in the region's culinary traditions and showcases the Mediterranean flavors of Calabria.Expand

Frittelle di stocco are traditional Calabrian fritters made from stoccafisso (stockfish), a staple in the region's cuisine. These savory treats are typically prepared by creating a batter of flour, water, and eggs, to which finely chopped, rehydrated stockfish is added, along with minced garlic and parsley for enhanced flavor. The mixture is then spooned into hot oil and fried until golden and crispy. Often enjoyed as an appetizer or snack, frittelle di stocco are especially popular during festive occasions and are cherished for their rich taste and crunchy texture.Expand

Stocco e fagioli is a traditional Calabrian stew made with stockfish (air-dried cod) and beans, typically cannellini or white beans, creating a hearty and flavorful dish. The stockfish is rehydrated over several days before being cut into pieces and cooked with tender beans, onion, tomatoes, and pepperoncino peppers. High-quality extra virgin olive oil is essential to enhance the dish’s flavors, which are brought together through slow simmering until the stew becomes thick and aromatic. It is typically served with crusty bread or toasted bruschetta, making it a comforting main course, especially in the colder months. Rooted in Calabria’s resourceful culinary traditions, stocco e fagioli combines preserved fish with local staples to create a nutritious and satisfying meal. This dish is not only a testament to the region’s rich culinary heritage but also a celebration of simple, bold flavors crafted from fresh, high-quality ingredients.Expand

Stocco arrostito (or roasted stockfish) is a traditional Calabrian dish featuring stockfish, which is air-dried cod, prepared by roasting it over an open flame or grill. This method of cooking imparts a smoky, charred flavor that enhances the natural taste of the fish while maintaining its tender texture. The preparation typically involves soaking the stockfish for several days to rehydrate it, then seasoning it with olive oil, garlic, oregano, and lemon before roasting. The roasting process is straightforward, with the fish being cooked until the exterior is slightly crispy and the inside remains moist and flaky. As it grills, the fish is basted with the olive oil and salmoriglio (a mix of garlic, lemon juice, olive oil, and oregano) using a rosemary sprig. When done, the fish is glazed with some salmoriglio and topped with finely chopped pepperoncino. Stocco arrostito is often served as a main dish.Expand

Stocco alla Mammolese is a hearty stew made with rehydrated stockfish, potatoes, tomatoes, onions, olives, and dried peppers, simmered together to create a deeply flavorful dish. Stocco di Mammola, the main ingredient in the dish, is not only prized for its culinary appeal but also for its nutritional benefits. It is low in fat, high in protein, and rich in vitamins and minerals, offering a highly digestible, energy-dense meal. The dish is prepared in a terracotta pan; some recipes will also call for adding capers. The finished dish can be sprinkled with thyme and is served with bread.Expand

Classified as both a soup and a sauce, dongo-dongo is a flavorful African dish that uses okra as the key ingredient. The dish is prepared by sautéeing onions, garlic, Maggi bouillon cubes, okra, and hot peppers. Water is added to the pot, along with dried, salted, or smoked fish, and either baking soda or tomato paste. The dish is simmered until the fish and okra are tender, and dongo-dongo is then typically served accompanied by starchy foods such as rice, fufu, or chikwangue. It is believed that dongo-dongo is a distant cousin of the popular Cajun-Creole gumbo.Expand