Stockfish alla Genovese

Preparation:

Preparation: Take some already wet stockfish: remove the bones and peel it. Then cut it into cubes and brown it for a few minutes in a terracotta pot if possible with half a glass of oil and chopped onion, garlic and parsley. Add the chopped tomatoes, the pine nuts, the raisins (which you will have soaked half an hour earlier in warm water), salt and pepper and cook over low heat in a covered pan for an hour, adding - if necessary - a ladle of water. At this point, put the potatoes cut into irregular pieces, add a little water and leave on the heat (on a low flame) for an hour. Before serving, add 1 tablespoon of chopped parsley.