Cook the previously soaked stockfish in boiling water for 10 minutes. Clean it, removing the skin and bones, and put it back to cook in a pan in which the anchovies have been dissolved in oil and garlic. After about 10 minutes, add the white wine and allow to evaporate. Blend in the other ingredients, the already boiled potatoes and cook for a few more minutes to let the flavours amalgamate. Serve hot.