Livornese Stockfish

Preparation:

Preparation: Clean the stockfish, depriving it of bones and skin. Then cut it into rather large pieces and place it in a large pot, which can then contain all the other ingredients. Peel the potatoes and leave them aside, as they will be added to the rest, only halfway through the cooking time of the fish. Cover the stockfish with cold water; season with salt, as the fish is already very salty by itself, add the clove of garlic, peeled but whole, the hot pepper, the oil, the tomato sauce and the olives. Cover the pan, bring to the boil, then lower the heat and cook slowly for 1 hour and 30 minutes. As already mentioned, halfway through this time, add the potatoes, cut into pieces, to the ingredients and continue cooking. At the end of the preparation, the potatoes will be a little flaky and the stockfish will be crumbled: this is how everything should look. Serve hot, sprinkling with the cooking liquid.