Ingredients
Preparation
- Wash and peel the celery sticks with a potato peeler, then cut them into squares. Grate the onion, desalt the capers, remove the stones from the olives, and cut the Norwegian stockfish into pieces.
- Put plenty of oil in a high-sided saucepan, add the onion and let it sizzle. Add the capers, celery, raisins, olives, tomato pulp and paste, a little water, and season with salt and pepper.
- Leave it to simmer and absorb flavour for a few minutes, then add the stockfish pieces, trying to cover the fish with part of the sauce. Add a small glass of water and cook for an hour with the lid on, without stirring - just shake the saucepan every now and then. Halfway through cooking, add the potatoes, previously cut into cubes, and another glass of water.
- Serve with toasted homemade bread, a drizzle of olive oil and chopped parsley.