Ingredients:

500 gr. of Stockfish
1 onion
2 cloves of garlic
1 bunch of parsley
4 tomatoes
4 potatoes
50 gr. of pine nuts
100 gr. of olives

Preparation

The whole Stockfish, must be soaked for 4-6 days, changing the water once a day. For the codfish, which can be cut to pieces, are sufficient 24-36 hours, on condition that water is often changed.

Take the stockfish and if it is a whole piece, put it in boiling water for several minutes so you can remove skin and fishbones. Peel and cut potatoes into large cubes. Fry lightly onion, garlic and parsley in extra virgin olive oil and then add stockfish and tomatoes cut to pieces, two tablespoons of tomato sauce, olives and finally pine nuts.

Cook on moderate heat for 20 minutes by adding, if necessary, a little of water. At this point salt, add potatoes and cook for another 15 minutes with the lid. At the end you can garnish with chopped parsley.

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