Stockfish with potatoes

Finely slice the onions and cut the peeled potatoes into even slices. Keep the slices uniform in thickness to ensure even cooking: the potatoes should soften but not fall apart completely. Keep the vegetables ready next to the shallow pan before starting the composition.

Pour some of the extra virgin olive oil into a shallow pan of medium height and distribute it on the bottom. Arrange an even layer of potatoes and onions, then add some canned whole peeled tomatoes. Finish with a sprinkling of oregano and a moderate amount of salt, so the seasoning remains balanced even after adding the stockfish.

Beat and soak it stockfish In cold water, place it on top of the vegetables. Spread it evenly, avoiding over-packing the pieces. The fish should rest firmly on top of the potatoes and onions, so the cooking juices can blend with the tomato and oil.

Cover it stockfish with a second layer of onions, potatoes and canned whole peeled tomatoes. Add more oregano and season with salt to taste and pepper. Spread the ingredients out without mixing them: the layering protects the fish and allows the potatoes to gradually absorb the seasoning during cooking.

Pour the remaining extra virgin olive oil over the surface, letting it drip between the vegetables. Make sure the dressing reaches the edges of the pan. shallow panThe oil will help soften the potatoes and bind the tomato, without requiring vigorous stirring.

Cover the shallow pan and cook over low heat, maintaining a gentle and even cooking. Avoid stirring often: limit movements to the minimum necessary to avoid breaking the potatoes and not flaking the stockfishThe dish will be ready when the potatoes are tender and the dressing appears well blended and hot.

Turn off the heat when potatoes and stockfish They'll have reached a soft consistency. Carefully remove the portions, maintaining the layers as much as possible and distributing the tomato and oil base. Serve immediately, so the dish retains its warmth and the aroma of the oregano.