Stockfish

Preparation:

Preparation: Open the stockfish, debone it and cut it into regular pieces of about 10 centimeters per side. Peel and cut the potatoes into large wedges. Prepare a very fine mixture with the onion, garlic, parsley, rosemary, capers, anchovies (desalted and boned) and dilute it with extra-virgin olive oil. Place a layer of bamboo rods on the bottom of a pot, which will prevent the fish from attacking. Then put a layer of stockfish (with the skin facing downwards), one of pieces of potatoes, another of fish and continue in layers, alternating with a few spoonfuls of sauce. At the end pour the remaining sauce, the whole pitted olives, the cherry tomatoes possibly cut in half and the wine. Bring to the boil over high heat, then cover, reduce the heat to a minimum and continue cooking for another two and a half to three hours, without stirring or moving the pot. Leave the dish to rest for a quarter of an hour before serving it, distributing the potatoes, stockfish and gravy on the plates.