Stockfish All'Onegliese

Finely chop the garlic and parsley. Pour plenty of olive oil into a saucepan. earthenware pot and add the chopped mixture; heat over medium heat until the garlic releases its aroma without darkening. The dressing is ready when the oil is aromatic and the soffritto just browned.

Cut it stockfish already soaked in regular pieces and place it in the saucepanBrown it in the sauce, turning it gently, until the surface turns lightly golden and the bottom becomes fragrant. Keep the heat low to prevent the garlic from burning.

Join two tablespoons of tomato sauce and distribute them in the pan juices. Cover the saucepan and bring the sauce to a very light boil; the sauce should blend with the oil without drying out quickly. over low heat, so it stockfish It cooks slowly and remains soft.

Let it cook stockfish covered for at least two hours over low heatShake it from time to time saucepan, without stirring vigorously, and gradually add more oil when the bottom begins to dry out. The fish is cooked properly when it is tender, the sauce is fragrant, and the boil is barely perceptible.

Trim and clean a kilo of potatoes and cut them into chunks of similar size, so as to promote uniform cooking. Combine them with the saucepan after the long cooking of the stockfish, distributing them delicately among the pieces of fish. They must enter the seasoned bottom without crumbling the stockfish.

Add the two bell peppers sliced ​​​​and a handful of fresh olives; if not available, use olives in brine. Cover the saucepan and make sure the seasoning reaches all the ingredients. The aroma should be full and the base moist enough to withstand cooking.

Cook for another half hour with the lid on, keeping the heat low. Stir the saucepan carefully if necessary, without breaking the fish and potatoes. The dish is ready when the potatoes are tender when tested with a fork, the bell peppers soft and the bottom narrowed but still moist.

Check the taste and season with salt to taste and pepper before serving. Let it rest briefly in the saucepan, keeping the lid on, so the seasoning is distributed better between stockfish, potatoes, bell peppers and olives. Serve hot, with the pieces whole and the sauce well mixed.