Messina style stockfish

Preparation:

Preparation: Divide the pasta into pieces, flour and brown briefly on both sides, remove and set aside. Braise the finely chopped onion and celery, capers and olives in the oil. Add the blanched, peeled and crushed tomatoes, 2 ladles of vegetable stock, the diced potatoes and cook over low heat for 3/4 of an hour. Add the stockfish and cook for another 20 minutes.