Stockfish Ancona-style

Clean it up stockfish already soaked, removing the unusable parts, and cut it into pieces of about four fingers. Arrange them in a baking pan with the skin facing upwards, keeping them well together and ready to receive the sauce.

Finely slice the onions and brown them in a pan saucepanKeep the heat low and stir until they become soft and translucent, without darkening: this step creates a sweet and fragrant base for the dressing.

Add the chopped celery, carrot, garlic, parsley, and marjoram. Let it cook in the soffritto, stirring until the vegetables are softened and the aroma of the herbs becomes evident, without letting the garlic take on excessive color.

Pour the white wine into the saucepan and do it deglaze over high heatContinue until the alcoholic smell diminishes and the liquid reduces, leaving a more concentrated and fragrant condiment at the bottom.

Add the chopped ripe tomatoes and the desalted, crushed anchovies. Bring the sauce to a boil and simmer for 20 minutes, until the tomatoes have broken down and the dressing is well-blended and fragrant.

Pour the sauce on the stockfish arranged in the baking pan, distributing it evenly. Coat the fish with extra virgin olive oil, so that it cooks in a generous sauce that keeps the flesh soft and flavorful.

Cook over a fairly high heat for 40 minutes. Shake the pan gently. baking pan from time to time, without stirring with utensils, to avoid breaking the pieces and to promote an even distribution of the sauce and oil.

Cut the potatoes into wedges and arrange them on top of the stockfish, until it is covered. Lower the heat and continue cooking slowly, allowing the potatoes to absorb the seasoning and cook without falling apart.

Check the cooking by piercing the potatoes: they should be soft in the center. Once cooked, let the dish rest; reheat it only before serving, so that the flavors can settle and it will be tender. stockfish maintains a compact consistency.