Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Stockfish along with all the trcipes employing Stockfish presented on this site, with 85 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Stockfish recipes added to this site.

These recipes, all contain Stockfish as a major wild food ingredient.

Stockfish is an unsalted fish (most notably cod) that's dried on the foreshore by the action of the sun and wind. Stockfish is extremely popular and is widely consumed in Catholic Mediterranean countries, notably Portugal, Spain, and Italy and it remains part of the national cuisines of the Caribbean and West Africa. In general, the fish is prepared immediately after capture. After gutting the fish, it is either dried whole, or split along the spine leaving the tail connected. In West Africa stockfish are used as a staple favouring for the 'soups' (stews) of the region.