Instructions: Soak the fish in water for 4 days changing the water daily.

After the 4 day soaking boil the fish in clean water for 34 hours.

Meanwhile put the oil in a large pan and very gently fry the anchovies pine kernels garlic porcini (with its juice) marjoram and the tomato puree.

Cook for an hour on a very low heat so that it bubbles gently and produces a thick tasty sauce. Drain the fish remove the bones.

Pile the bones on the bottom of a large pan and alternate layers of fish flesh and sauce.

The bones give extra flavour.

Cook this for 40 minutes adding the stock.

Serve sprinkled with parsley.

You can accompany this with polenta boiled potatoes or bread and wash it down with plenty of red wine!

Each year the village of Badalucco in the Ligurunn hills near Taggia not far from San Rcmo celebrates the Stockfish Festival. Most of the stoccafisso (dried cod) is produced in the Lofoten Islands Norway and every year they send 500 kg as a present to the Badalucchesi.

The word comes from the German Stock Fish fish as hard as a stick and this is literaly true of this preserved cod. It used to be for poor people who could not afford fresh fish. Only the inventiveness of poor people has enabled it to become a very desirable dish for everyone and nowadays it is regarded as a delicacy. Begin the peparations for this dish 4 days in advance.

Serves 6

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