Ingredients

Servings 6

• 2 lb stockfish
• 1 cup oil
• 1 cup dry white wine
• 1 ½ lb canned tomatoes
• 1 onion
• 2 cloves of garlic
• 4 potatoes
• ½ lb black olives
• 1 oz capers
• ½ oz pine nuts
• ¾ oz sultanas
• pepper

Preparation

15 minutes preparation + 1 hour and 30 minutes cooking

Remove all the bones and skin and from the stockfish and cut into squares. Sauté the chopped onion and crushed garlic in the oil in a pot (preferably earthenware). Add the pieces of stockfish, douse with the wine, allow to evaporate, and then leave to reduce almost completely. Add the tomato, chopped, and enough water to abundantly cover the pieces of stockfish, and season with salt and a generous twist of pepper. Bring to the boil, keeping the pot well covered. Continue cooking in a slow to moderate oven; after one hour add the potatoes in wedges, the pitted olives, capers, pine nuts and raisins. Remove the pot when the potatoes are cooked and the sauce is reduced. Serve in the same pot.