Potacchio With Pine Nuts

Preparation:

Preparation: Clean the stockfish from the skin and bones, rinse it, dry it and cut it into pieces. Heat 4 tablespoons of oil and brown the stockfish, turning it on both sides. As soon as it is colored, combine 3 tablespoons of minced rosemary with 3 cloves of garlic and whole pine nuts. Wet with 2 glasses of wine, add salt and pepper and cook over low heat for 1 hour.