The Ancona’s Stockfish is one of the most important typical dishes of Ancona, and even its gastronomic symbol. It needs a long cooking time, it is made of large diced potatoes and a great abundance of wine and olive oil.

Ingredients: a good quality stockfish already soaked, washed and desalted anchovies, green celery sticks, onion, carrots, rosemary, desalted capers, Verdicchio of Castelli di Jesi wine, chill pepper (optional), black olives, ripe tomatoes, potatoes, extra-virgin olive oil, salt.

Method: clean the stockfish by removing its backbone, cut it into pieces and put them in a baking pan. Grind celery, carrots, onion, capers, anchovies and rosemary, and season the stockfish with this mixture, and add salt and ½ of extra-virgin olive oil. Cut potatoes in large slices and put them on the stockfish. Season it with the other half the mixture, a little chill pepper (optional), salt, chopped tomatoes, Verdicchio wine, cold water and black olives. Cook on a low heat for about 2 hours. Turn off the stove and leave it to cool slowly. The advice is to eat the stockfish 12 hours after the cooking.