Ingredients
Preparation
- Put the stockfish in a pot with boiling water and boil for 2 minutes, drain and remove skin and bones.
- Peel the potatoes and cut into big pieces. Add the potatoes to a bowl with water and salt and set a side.
- Slice the tomatoes into cubes
- Chop half the parsley, garlic and onion and mix together.
- In a pot, quickly fry the parsley, garlic and onions with olive oil and anchovies. Add the stockfish, pine nut and capers. Fry until golden for a couple of minutes.
- Add the tomatoes, olives and tomato paste.
- Cook on low heat for 20 minutes, make sure that the stockfish do not dry out, add some hot water if necessary.
- At the end, add the potatoes and cook further for 15 minutes, until the potatoes are tender.
- Season with salt and pepper and sprinke some parsley on top before serving.