Stockfish With Plums

Preparation:

Preparation: Clean the stockfish from the skin and bones and divide it into small slices. Heat 2-3 tablespoons of oil and the butter in a large saucepan and add the thinly sliced onions. Brown and add the fish slices. Lightly salt, pepper and pour the wine. Put the prunes in the pan, cover and cook over low heat for about an hour and a quarter, turning the fish slices every now and then with a wooden spoon. If the cooking liquid gets too dry, add a little hot water. At the end of cooking, sprinkle with plenty of chopped parsley. Serve with crusty bread or toasted polenta. This dish can also be cooked in advance and then transferred to a baking dish with the slices of polenta and heated in the oven at the last minute.