Stockfish Boiled

Gather the parsley, carrot, small onion and celery into a single bunch and tie it with a kitchen twineThis way, the odors flavor the water without dispersing and can be easily removed before serving.

Fill a large pot with enough water to comfortably hold the fish and add the bouquet garniBring the liquid to the boil: the boil must be evident and continuous, so that the water will be ready to receive the stockfish.

Use the stockfish Pre-soaked, cleaned, and chopped. When the water boils, gently lower the fish into the pot, keeping the pieces well covered by the liquid to promote even cooking.

Let it simmer stockfish over high heat for no more than ten minutes. Check the consistency: when cooked, the pulp should be soft and cooked through, but still firm and firm enough not to fall apart.

Put the potatoes to boil in a separate pot, adjusting the times so that they are ready together with the stockfishCheck if they are cooked when they are soft and easy to cut, but do not fall apart when handled.

Drain it stockfish and the potatoes when both are fully cooked. Peel the potatoes, cut them into pieces, and transfer them to a bowl with the fish, keeping the pieces whole to preserve their distinctive textures.

Season stockfish and potatoes with oil and salt; add pepper and lemon to taste according to the recipe. Stir gently to distribute the seasoning without breaking the fish, and serve the dish while still warm.

For the above variation, add a few unpeeled tomatoes halfway through cooking. When ready to serve, mash them with a fork over the potatoes and the stockfish, then remove the peels and finish with oil and lemon.