Stocco di Mammola
Stocco di Mammola is an iconic dish of the Aspromonte region in Reggio Calabria, representing the culinary tradition of the Costa Viola in Calabria. This rustic stew combines stoccafisso, a salt-dried fish with an intense flavor, with potatoes, tomatoes, and black olives in a savory broth. It is a humble yet generous dish, deeply rooted in the agricultural and maritime culture of southern Calabria.
Preparation
- 1
After soaking the stoccafisso for at least 24 hours (changing the water several times), remove the bones and cut it into pieces of approximately 5 centimeters.
- 2
Peel and cut the potatoes into medium-sized cubes.
- 3
In a pot, heat the oil and sauté the finely chopped onion together with the crushed garlic.
- 4
Add the stoccafisso and let it develop flavor for a few minutes, stirring gently.
- 5
Incorporate the peeled tomatoes and cook over medium heat for about 15 minutes.
- 6
Add the potatoes and black olives, cover with hot water, and salt moderately.
- 7
Bring to a boil, then reduce the heat and simmer gently for about 40-45 minutes, until the potatoes are tender.
- 8
Adjust the seasoning with salt and pepper, and scatter freshly chopped parsley on top.
- 9
Serve hot in deep bowls, preferably with toasted bread.
Chef's Tips
Soaking the stoccafisso is essential to remove the salt and make it tender: do not skip this step. If the broth reduces too much during cooking, add some hot water to keep it creamy.