Stockfish in Gghiotta

Preparation:

Preparation: Wash the stockfish and boil it halfway through cooking in plenty of salted water. Drain it, bone it, peel it and cut it into pieces. Peel the cauliflower, wash it and cook it for about ten minutes in salted water. Immerse the tomatoes for a few minutes in boiling water, peel and chop them. In a large saucepan, possibly earthenware, brown a medium-sized onion cut into slices in a little oil; add the tomatoes and cook for a few minutes over low heat. Add the washed and squeezed olives and capers, a pinch of salt and after another ten minutes of cooking, the pieces of stockfish and the cauliflower cut into slices. Finish cooking and serve hot.