Stockfish in Potacchio

Preparation:

Preparation: Beat the stockfish with a meat tenderizer and soak it in a bowl with plenty of cold water for 2 days, changing the water often. After that, drain the stockfish, dry it, remove the bones and cut it into pieces. Peel the onion and thinly slice it, put it in a saucepan and brown it in the oil over low heat. Drain the anchovies from the oil, trim the parsley, wash it and remove the rosemary needles from the sprig. Peel the garlic clove and prepare a mixture with all the aromas. When the onion is well browned, add the aromatic trite, mix with a wooden spoon and leave to flavor for a few minutes. Blanch the tomatoes in boiling water, peel them, cut them in half, remove the seeds and cut the pulp into small pieces. Add the tomatoes to the saucepan, stir and cook for 5-6 minutes. Then add the pieces of stockfish and cook (about 3 hours), keeping the heat low. Halfway through cooking, add the wine, salt and pepper to taste. If necessary, add a little hot water during cooking.