Name: Stocco alla mammolese
Prep time: 30 min
Cook time: 65 min
Total time: 100 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1,000 g Soaked stockfish (drained ready weight, skin retained and visible bones removed; already soaked); 1,000 g Potatoes (peeled ready weight); 1,000 g Peeled tomatoes (with their juice, crushed); 150 g Red onion (peeled); 20 g Dried sweet red peppers (cleaned weight, about 4 small peppers; stems and seeds removed); 100 g Green olives in brine (pitted and drained); 60 g Olive oil; 6 g Fine salt (up to this amount, according to the olives); 200 ml Water (hot reserve; add only as needed)

Use fully soaked stockfish and sweet dried peppers. Keep the pieces intact by gently rocking the pan.

Make ahead Have the stockfish fully soaked before starting; keep it chilled. Clean the dried peppers and prepare the vegetables before heating the pan.

By Italia Magnifica · Updated October 2026

Prep: 30 min
Cook: 1 hr 5 min
Rest: 5 min
Serves: 4
Difficulty: Medium

Stocco alla mammolese

Prep 30 min · Cook 1 hr 5 min · Rest 5 min · Serves 4 · Difficulty Medium

Ingredients

Skip to the method

4 servings

Ingredients

1,000 g2¼ lb
Soaked stockfishdrained ready weight, skin retained and visible bones removed; already soakeddrained ready weight, skin retained and visible bones removed; already soaked
1,000 g2¼ lb
Potatoespeeled ready weightpeeled ready weight
1,000 g2¼ lb
Peeled tomatoeswith their juice, crushedwith their juice, crushed
150 g5½ oz
Red onionpeeledpeeled
20 g3 tbsp
Dried sweet red pepperscleaned weight, about 4 small peppers; stems and seeds removedcleaned weight, about 4 small peppers; stems and seeds removed
100 g3½ oz
Green olives in brinepitted and drainedpitted and drained
60 g2 oz
Olive oil
6 g1 tsp
Fine saltup to this amount, according to the olivesup to this amount, according to the olives
200 ml¾ cup
Waterhot reserve; add only as neededhot reserve; add only as needed

Equipment

Wide, thick-bottomed 34 cm casserole of at least 6 litres with a lid
Sharp knife and fish-bone tweezers

Method

Cut the peeled potatoes into wedges no thicker than 1 cm. Divide the drained stockfish into pieces about 6 cm across, checking for bones. Slice the onion and tear the cleaned dried peppers into large pieces.Cut the peeled potatoes into wedges no thicker than ½ in. Divide the drained stockfish into pieces about 2¼ in across, checking for bones. Slice the onion and tear the cleaned dried peppers into large pieces.
Soften the onion in the oil in the wide casserole for 8–10 minutes. Add the crushed peeled tomatoes and their juice, then simmer gently for 5 minutes.Soften the onion in the oil in the wide casserole for 8–10 minutes. Add the crushed peeled tomatoes and their juice, then simmer gently for 5 minutes.
Add the potatoes and cover. Simmer for 20–25 minutes, until they begin to soften, gently rocking the pan occasionally. If the sauce becomes too thick, add a small splash of the hot reserve water.Add the potatoes and cover. Simmer for 20–25 minutes, until they begin to soften, gently rocking the pan occasionally. If the sauce becomes too thick, add a small splash of the hot reserve water.
Nestle the stockfish, olives and dried peppers among the potatoes. Cover and cook very gently for 20–25 minutes, until the fish is opaque and flakes easily and the potatoes are tender. Rock the pan instead of stirring.Nestle the stockfish, olives and dried peppers among the potatoes. Cover and cook very gently for 20–25 minutes, until the fish is opaque and flakes easily and the potatoes are tender. Rock the pan instead of stirring.
Taste the sauce and add only as much salt as needed. Rest off the heat for 5 minutes, then serve the fish with its potatoes, peppers and sauce. Watch for any remaining bones.Taste the sauce and add only as much salt as needed. Rest off the heat for 5 minutes, then serve the fish with its potatoes, peppers and sauce. Watch for any remaining bones.