Stewed Stockfish

Ingredients

• 500 g soaked stockfish
• olive oil
• 1 clove garlic
• parsley
• salt
• pepper
• 6 1/2 tablespoons tomato sauce (recipe 125) or fresh tomatoes
• 1 potato
• hot water

Instructions

1. Skin and bone the stockfish; slice the back thin and cut the belly into two-finger squares.
2. Make a soffritto of plenty of oil, garlic and parsley; add the fish, salt and pepper.
3. Add tomato sauce (recipe 125) or fresh tomato and simmer gently at least three hours, moistening with hot water.
4. After two hours add a diced potato and finish. Serves three or four.