“Stoccu ’a Missinisi” is a true guilty pleasure! It’s one of the most delicious dishes in Sicilian cuisine. “Stoccu” is stockfish – rich in protein, vitamins, iron, and calcium salts. It first arrived in Italy through the ports of Naples, Genoa, and Venice in the mid-16th century, coming straight from the Scandinavian peninsula. There, cod is cleaned and air-dried (without salt) for about 3 months. Then, it’s stored for another 2 to 3 months in well-ventilated cellars. This process allows the fish to retain all of its nutritional properties.

WHERE IT COMES FROM

While cod arrived in other parts of Italy much earlier, the people of Messina didn’t develop their passion for this fish until much later. This seems to be linked to a tragic event: the 1908 earthquake in Messina. Many foreign nations came to the aid of the exhausted population—Russians, Americans, Swiss… and Norwegians. Each brought their own resources. And that’s how Messina discovered cod, a fish from the North, and fell in love with it.

They’re both made from cod fillets, but processed differently. As soon as the fish are caught, they are bled, gutted, and beheaded. Baccalà is salted for 3 weeks, while stockfish is dried outdoors on special racks for 3 months, exposed to sun and wind.

STOCCU ’A MISSINISI

In Sicily, fish is king. It’s no coincidence that the traditional swordfish fishing, celebrated in a song by Modugno (U piscispada), has become a symbol of the entire region. Back to the recipe: in stoccu ’a missinisi, the main ingredient is stockfish. In this dish, all the ingredients blend together, each lending its flavor to the others. The result is a delicate harmony that makes this a truly special and delicious dish.

Pro tip: Start preparing stockfish Messina-style early in the morning so it’s ready for lunch. That’s the best way to enjoy the full depth of its flavors.

To prepare it for 4 to 6 people, you’ll need:

– 400 grams of stockfish; – 400 grams of potatoes; – 4 celery stalks; – 1 onion; – 100 grams of green olives; – 100 grams of black olives; – 6 ripe tomatoes, peeled and seeded; – 50 grams of pine nuts; – 2 tablespoons of capers; – Olive oil, salt, pepper, chopped parsley (or basil).

PREPARATION

The dried stockfish needs to be soaked for 7 to 12 days in advance. Since this takes several days, place the fish in a large bowl, cover it with cold water, and keep it in the fridge at 4°C (39°F).

When you’re ready to make the dish, start by peeling and chopping the onion, then sauté it in a bit of olive oil. Add the chopped tomatoes and celery, and stir for a few seconds. Peel and add the potatoes. Once the sauce starts to boil, add the stockfish, stir, then add the remaining ingredients: olives, capers, pine nuts, parsley. Cover and cook for another half hour, adding water as needed. Serve hot.

I’ll tell you more when you come visit!