INGREDIENTS
1.2 kg stockfish, soaked
100 gr salted anchovies
1.2 kg potatoes
300 gr pachino cherry tomatoes
½ onion
1½ garlic cloves
½ bunch parsley
½ bunch rosemary
20 gr capers
30 gr black olives
25 cl dry white wine
50 cl extra virgin olive oil
PREPARATION
- Clean the stockfish and cut it into pieces (10 cm per side).
- Peel and cut the potatoes. Prepare a mirepoix of finely chopped onion, garlic, parsley, rosemary, capers and anchovy fillets, then dilute with the extra virgin olive oil.
- Arrange a layer of bamboo canes or a grid on the bottom of a pot to prevent the fish from sticking. Add one layer of fish with the skin down, then a layer of potatoes, until the stockfish and potatoes are finished. Intersperse the layers with a few spoonfuls of mirepoix.
- When you have finished arranging the fish and potatoes, cover with the remaining mirepoix, whole olives, tomatoes and wine.
- Bring to a boil over high heat, cover with a lid, reduce the heat to low and simmer for two hours without stirring.
- When cooked, leave the stockfish to sit for fifteen minutes before serving.