Ingredients
- 600g fresh stockfish (pre-soaked)
- 500g potatoes
- 400ml organic tomato passata
- 100g Taggiasca olives
- 50ml water
- 1 onion
- 1 carrot
- 1 garlic clove
- 50g pine nuts
- parsley to taste
- extra virgin olive oil to taste
- salt and pepper to taste
- parsley or pea shoots to garnish
Directions
Bring a pan of water to the boil and cook the (pre-soaked) stockfish for 15 minutes over very low heat, then turn off the heat and drain the fish. Place the stockfish on a plate and carefully remove the bones and skin and break it up into pieces.
For the sauce
Peel the garlic clove and remove the core and finely chop along with the onion and the carrot. Heat 2 tablespoons of extra virgin olive oil in a saucepan and sauté the vegetables. Peel the potatoes and cut into cubes 4cm by 4cm. Add the potatoes to the saucepan with the vegetables and fry for a few minutes. Add the passata, cook over low heat for about 20 minutes then ‘arrange’ the stockfish on top of the vegetables and continue cooking over low heat for about 15 minutes, stirring occasionally, until the potatoes are cooked. Lastly, add the olives, taste for salt and add if needed as well as some pepper, stir carefully and garnish with parsley or pea shoots.
