Here's a dish from Ancona.

Its origins are lost in the seafaring tradition of the city but we took it from 'Marche da Mangiare' produced by the Regione.

To avoid confusion our Collins Italian Dictionary describes 'stoccafisso' as stockfish or dried cod, while 'baccalà' is dried salted cod. Find out everything about the two here.

ingredients

dried cod already prepared to cook, olive oil, chopped garlic, onion, celery, carrots, sliced potatoes, salt and pepper, red tomatoes, origano, thyme and rosemary

making it

In an oven dish add extra virgin olive oil, chopped garlic, onion, celery, carrots, sliced potatoes, salt and pepper.

Then, place slices of firm red tomatoes over the mixture and place in the oven.

In a pan place dried rosemary branches without the leaves in such a way as to support a piece of cod.

Cover the fish with origano, thyme and rosemary and a touch of sauce prepared earlier and cook until the fish is done.

Take off the heat and place the contents of the pan into the oven dish.

Cook for one hour.