Mediterranean stockfish

Preparation:

Preparation: Chop an onion, a clove of garlic and a sprig of parsley. Heat half a glass of oil in a saucepan, let the minced mixture flavor, then place the drained stockfish cut into rather large pieces in the container and cook for 5 minutes on each side. Add the chopped peeled tomatoes, salt and pepper, cook for another 10 minutes. Wash, desalt and bone the anchovies, cut them into small pieces, add them to the sauce. When they are dissolved, cook for another 5 minutes and, one minute before removing the pan from the heat, add a spoonful of whole capers. Accompanying wines: Roero Arneis DOC, Verdicchio Castelli Di Jesi "Classico" DOC, Greco Di Tufo DOC.