Stockfish in Tomato Sauce Recipe

Stockfish is the name given to unsalted fish, generally cod, which has been dried simply by wind and cold air. Traditionally, the fish is dried on wooden racks, which are referred to as ‘hjell’ in Norway. Stockfish is Norway’s longest sustained export, dating back to the viking age. It’s popular in many Scandinavian countries, as well as West Africa and parts of Italy.

If you’re not able to easily source stockfish, you can use fresh cod. You will need to add the cod for the last fifteen minutes of simmering, and add two teaspoons of fish sauce at this stage, to amplify the flavour.

Serves 4

Preparation Time: 20 minutes

Cooking Time: 2 hours

Difficulty Level: Simple


2lb stockfish

600g fresh tomatoes

120ml olive oil

3 cloves of garlic

1 bay leaf

300g pasta


  • Soak the stockfish in water for 24 hours, making sure to cover it completely. It is recommended that you change the water at least a few times during this process
  • Drain and rinse the fish and cut into pieces, around 6cm in length. Set aside
  • Bring a large pot of water to the boil, and blanche the whole tomatoes for around 20 seconds. After cooling, peel and chop the tomatoes into medium sized pieces
  • Peel and smash the garlic cloves, then set aside with the tomatoes
  • Pour around ¾ of the olive oil into a sauté pan over medium heat, and once hot, add the stockfish. Lightly season with salt and pepper, then cover the pan, cooking for around an hour
  • Preheat the oven to 180°C
  • Add the tomatoes, garlic, bay leaf and remaining oil to the pan, giving it a light stir. Add enough water to cover the fish, and bring to a boil
  • Remove the pan from the heat, cover it with a lid, and place into the oven for approximately an hour. Once cooked, ensure you remove the bay leaf
  • Around ten minutes before the pan is due to come out of the oven, place pasta into boiling water, using a large pot
  • Drain the pasta once cooked, then cover with the stockfish and tomato sauce to serve

This sauce pairs perfectly with our struncatura pasta, which is made using a combination of durum wheat semolina, whole durum wheat semolina, and rye. This pasta has a delicate nutty taste, as well as a slightly rough texture, which allows it to hold the sauce better.

If you’re looking for a lighter pasta, you can alternatively use our strozzapreti pasta , which is often accompanied by tomato based sauces.

And when it comes to wine, our Mabilia rosé or Pecorello white wine pair brilliantly with fish dishes such as this one.

Creamy Salmon Sauce Recipe

Salmon is an incredibly nutritious food, not to mention extremely versatile. It’s rich in protein, as well as omega-3 fatty acids, and comes with a number of health benefits. Omega-3 in particular is said to lower blood pressure, and reduce the risk of heart disease. The potassium found in salmon has similar properties, helping to manage your blood pressure and reduce the risk of stroke.

Salmon is additionally a great source of B vitamins, which can be used for energy production, and are also important for heart and brain health. Including salmon in your diet is believed to protect your brian health in general, even reducing symptoms of anxiety and depression.

If you’re looking to incorporate more salmon into your diet, why not try this delicious recipe, which serves the salmon in a rich, creamy sauce. It’s very easy to make too, so even if you don’t think you’re much of a cook, you shouldn’t have any problems following the simple steps below!

Serves 4

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Difficulty Level: Simple


4 skinless salmon fillets

400ml single cream

100g fresh spinach leaves

150g sundried tomatoes, chopped

1 large onion, diced

6 cloves of garlic, finely chopped

1tbsp fresh parsley, chopped

1tbsp olive oil

2tbsp butter

300g pasta


  • Heat the olive oil in a large skillet over medium heat and add the salmon fillets, flesh side down, seasoning with salt and pepper. Cook for five minutes, and then flip the salmon, season, and cook for another five minutes. Set aside
  • Add the pasta to a large pot of boiling water
  • Using the same skillet you used to cook the salmon, with remaining juices, fry the onion and garlic, adding the butter to prevent sticking. If desired, you can add 100ml dry white wine at this stage, reducing slightly
  • Add the sundried tomatoes, and allow to cook for a few minutes
  • Reduce to a low heat, and add the cream, stirring occasionally
  • Add the spinach leaves, allowing them to wilt, before adding the salmon back into the pan
  • Drain the pasta, and plate up. Place a fillet of salmon, along with a generous amount of sauce, on each plate. Serve with a sprinkling of fresh parsley

This sauce is a great accompaniment to our saffron tagliolini pasta, as the sauce is light without being overpowering. That way, you can pick up the subtle saffron notes of the pasta, giving it a delicious sweet but earthy taste. If you have fresh saffron, it’s also recommended that you sprinkle a small pinch on top of the dish, to really emphasise the flavour.

In terms of wine pairings, we’d recommend our white Mare Chiaro or our Chrysòs sparkling white wine, both of which are fantastic accompaniments to light fish courses.