Ricette di Sicilia

Name: Stockfish with Potatoes in White Sauce: A Traditional Messina Favourite
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: Sicilian
Ingredients: 1 kg potatoes; 1 kg quality stockfish (already soaked); 4 bay leaves; A small bunch of parsley; 2 lemons; 1 celery stalk; 1 tablespoon desalinated capers; Extra virgin olive oil, to taste; Freshly ground black pepper; Salt, to taste

Cibo, cultura e tradizioni siciliane

Stockfish with Potatoes in White Sauce: A Traditional Messina Favourite

Discover the delicate and authentic taste of Messina with this classic stockfish and potatoes recipe, gently infused with bay and lemon.

📖 What is it

Discover the delicate and authentic taste of Messina with this classic stockfish and potatoes recipe, gently infused with bay and lemon.

Author: Lucia Amato • Published on: March 16, 2020

Categories: Main courses Seafood Main Courses

Tags: bay leaves capers lemons Messina extra-virgin olive oil black pepper parsley salt celery stockfish

⏱️

Prep Time

About 10 minutes

🔥

Cook Time

Around 30 minutes

👥

Serve

Serves 4

📊

Difficulty

Easy

💰 Moderate

🗓️ All year round

⭐ 4.6/5

🛒 Ingredients

✓ 1 kg potatoes

✓ 1 kg quality stockfish (already soaked)

✓ 4 bay leaves

✓ A small bunch of parsley

✓ 2 lemons

✓ 1 celery stalk

✓ 1 tablespoon desalinated capers

✓ Extra virgin olive oil, to taste

✓ Freshly ground black pepper

✓ Salt, to taste

📊 Nutritional Information

Calories

360 kcal

Protein

38 g

Fat

12 g

Carbohydrates

22 g

Fiber

4 g

Sodium

450 mg

Stockfish with potatoes in white sauce, known locally in Messina as pisci stoccu a tuttu dintra chî patati, stands as one of the city’s most beloved dishes. This version skips the tomato sauce, allowing the rich, distinctive flavour of the stockfish to mingle beautifully with tender potatoes and the subtle aroma of bay leaves. It’s a light yet characterful dish, perfect for those who cherish Sicilian tradition and the true taste of the sea.

👨‍🍳 Preparation

1

Peel the potatoes, cut them into large chunks and simmer gently in lightly salted water with the bay leaves and the juice of half a lemon.
2

Halfway through cooking, add the stockfish with the skin side facing upwards and continue cooking for roughly 10 more minutes, until both fish and potatoes are tender.
3

Carefully drain and transfer everything to a large bowl or serving dish.
4

Season with capers, sliced celery, lemon juice, extra virgin olive oil, chopped parsley and a sprinkle of black pepper.
5

Toss together gently and serve your *pisci stoccu a tuttu dintra chî patati* warm or at room temperature.

💡 Tips and Variations

For a bolder flavour, smash in some green olives. If you prefer something milder, swap a portion of the lemon juice for white wine vinegar.

📦 Storage

• Keep the stockfish and potatoes in the fridge for up to 1-2 days, covered with cling film or in an airtight container.
• Serve it at room temperature or slightly warm, refreshed with a drizzle of olive oil and a squeeze of fresh lemon.

🍷 Pairing

Pair this dish with a glass of Contea di Sclafani Catarratto, a dry, aromatic white wine that beautifully highlights the citrus and briny notes of the meal.

Give this traditional Messina recipe a go at home and let the comforting flavours transport you straight to Sicily’s sun-kissed shores. It’s the kind of dish that’s best enjoyed shared around the table with good company. So invite your loved ones, pour a glass of wine, and savour every heartfelt mouthful together.