Italian Grilled Stockfish | Stoccafisso alla Griglia

Jan 27, 2025

6 min read

Updated: Aug 31

Grilled Stockfish Grilled Stockfish By Master Chef Gianluca Deiana Abis Stoccafisso alla Griglia, or Grilled Stockfish, is a beloved dish in many coastal regions of Italy, particularly in the northern and central areas like Liguria and Sardinia. Stockfish (dried cod) is a traditional ingredient that has been a part of Italian cuisine for centuries. The drying process gives the fish a firm texture and deep flavor, which, when grilled, results in a deliciously smoky and savory dish. Master Chef Gianluca Deiana Abis brings his expert touch to this recipe, ensuring that the flavors of the fish are fully enhanced. History of Stoccafisso alla Griglia Stockfish, or stoccafisso, was introduced to Italy by the Norwegians in the 12th century, as they brought dried cod to Southern Europe through maritime trade. In Italy, especially in regions such as Liguria, Campania, and Sardinia, the drying process became popular as a way to preserve fish for long periods. The dried cod is then rehydrated before cooking, often through boiling, braising, or grilling. Grilled stockfish, or stoccafisso alla griglia, is a classic method of preparation, where the fish is grilled to perfection with simple yet flavorful ingredients. Stoccafisso alla Griglia Recipe Serves: 4 Prep Time: 30 minutes (plus soaking time) Cook Time: 15–20 minutes

The Story

Grilled Stockfish By Master Chef Gianluca Deiana Abis Stoccafisso alla Griglia, or Grilled Stockfish, is a beloved dish in many coastal regions of Italy, particularly in the northern and central areas like Liguria and Sardinia. Stockfish (dried cod) is a traditional ingredient that has been a part of Italian cuisine for centuries. The drying process gives the fish a firm texture and deep flavor, which, when grilled, results in a deliciously smoky and savory dish. Master Chef Gianluca Deiana Abis brings his expert touch to this recipe, ensuring that the flavors of the fish are fully enhanced. History of Stoccafisso alla Griglia Stockfish, or stoccafisso, was introduced to Italy by the Norwegians in the 12th century, as they brought dried cod to Southern Europe through maritime trade. In Italy, especially in regions such as Liguria, Campania, and Sardinia, the drying process became popular as a way to preserve fish for long periods. The dried cod is then rehydrated before cooking, often through boiling, braising, or grilling. Grilled stockfish, or stoccafisso alla griglia, is a classic method of preparation, where the fish is grilled to perfection with simple yet flavorful ingredients. Stoccafisso alla Griglia Recipe Serves: 4 Prep Time: 30 minutes (plus soaking time) Cook Time: 15–20 minutes

Ingredients

For the recipe

For the recipe
17.64 oz stoccafisso (dried cod), soaked for 24 hours and rehydrated
3 tbsp extra virgin olive oil
2 cloves garlic, smashed
1 lemon, thinly sliced
Fresh parsley, chopped (for garnish)
1 sprig fresh rosemary
1 tbsp white wine vinegar
Salt and freshly ground black pepper, to taste
1 small chili pepper, optional (for a little heat)
Instructions
Step 1: Prepare the Stockfish
Begin by soaking the stoccafisso in cold water for at least 24 hours before cooking, changing the water every 12 hours to remove excess salt.
After soaking, rinse the fish thoroughly under cold water. Remove any skin and bones, and cut the fish into large pieces.
Step 2: Preheat the Grill
Preheat your grill or barbecue to medium-high heat. If using a stovetop grill pan, ensure it's hot and lightly greased with olive oil.
Step 3: Prepare the Flavoring
Step 4: Grill the Stockfish
Brush the rehydrated stockfish pieces with the olive oil mixture, ensuring the fish is well-coated.
Step 5: Serve the Grilled Stockfish
Once cooked, remove the stoccafisso from the grill and place it on a serving platter.
Garnish with fresh lemon slices and chopped parsley. You can drizzle a little extra olive oil on top and serve with a squeeze of fresh lemon juice for added brightness.
Chef’s Tip by Gianluca Deiana Abis
A Simple Yet Flavorful Dish
Servings and Timing
Servings: 4. Prep Time: about 20 minutes. Cook Time: about 20 minutes. Total Time: about 40 minutes.

Preparing the Seafood

Servings: 4. Prep Time: about 20 minutes.

Preparing the Aromatic Base

Cook Time: about 20 minutes.

Cooking the Seafood

Total Time: about 40 minutes.

Preparing the Accompaniments

For the best result, prioritize ingredient quality and execute the basic technique cleanly before adding decorative touches.

Combining the Components

The finished recipe should taste balanced first; presentation comes second.

Finishing the Dish

Make the final adjustment for salt, acidity, sweetness, or texture immediately before service, then serve without unnecessary delay.

Plating

Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.

Professional Technique

Seafood quality and temperature control are decisive. Dry the surface before searing, avoid overcrowding the pan, and stop cooking as soon as the center reaches the intended doneness. Shellfish should open cleanly and be removed from heat promptly; delicate fish benefits from gentle handling and minimal reheating. For consistent professional results, repeat the method with the same mise en place, temperature control, portion size, and sequence every time. Taste at the appropriate stages, observe visual and textural cues, and make small corrections rather than large adjustments. This discipline protects the identity of the recipe and produces a more reliable final result. For consistent professional results, repeat the method with the same mise en place, temperature control, portion size, and sequence every time. Taste at the appropriate stages, observe visual and textural cues, and make small corrections rather than large adjustments. This discipline protects the identity of the recipe and produces a more reliable final result.

For consistent professional results, repeat the method with the same mise en place, temperature control, portion size, and sequence every time. Taste at the appropriate stages, observe visual and textural cues, and make small corrections rather than large adjustments. This discipline protects the identity of the recipe and produces a more reliable final result.

Texture and Moisture Control

Control moisture deliberately. Excess liquid weakens flavor and structure, while excessive heat or reduction can dry the main ingredient. Adjust gradually and allow each addition to integrate before making another correction.

Professional Mise en Place

Complete the mise en place before cooking begins. Measure ingredients, prepare garnishes and finishing elements, organize pans and utensils, and keep temperature-sensitive ingredients refrigerated until needed.

Chef Tips

For the best result, prioritize ingredient quality and execute the basic technique cleanly before adding decorative touches. The finished recipe should taste balanced first; presentation comes second. Make the final adjustment for salt, acidity, sweetness, or texture immediately before service, then serve without unnecessary delay.

Common Mistakes

Avoid rushing the preparation, overcrowding pans, adding excess liquid, overcooking the main ingredient, or making large seasoning corrections at the end.

Wine Pairing

Vermentino di Gallura DOCG — A balanced pairing chosen to support the structure, richness, acidity, and aromatic profile of the dish.

Fiano di Avellino DOCG — A balanced pairing chosen to support the structure, richness, acidity, and aromatic profile of the dish.

Etna Bianco DOC — A balanced pairing chosen to support the structure, richness, acidity, and aromatic profile of the dish.

Grillo Sicilia DOC — A balanced pairing chosen to support the structure, richness, acidity, and aromatic profile of the dish.

Nuragus di Cagliari DOC — A balanced pairing chosen to support the structure, richness, acidity, and aromatic profile of the dish.

Storage

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches. Chef Gianluca