Stockfish with Pisan-style potatoes

Chop the white onion, cut the potatoes into small pieces and divide the stockfish already wet into small chips. Also cut the skin into strips. Prepare the bouquet garni with basil and parsley and keep the ingredients separate, so they can be added in the correct sequence.

Pour the extra virgin olive oil into a shallow pan and add the chopped onion. Brown it over medium heat, stirring, until it becomes soft and slightly transparent. Avoid darkening it: the soffritto It must develop aroma and sweetness without taking on burnt notes.

Add the ripe tomatoes and the bouquet garni of basil and parsley. Mix and let the sauce absorb the flavors. over medium heat until the tomato begins to fall apart and the dressing appears more uniform and fragrant.

Join the splinters of stockfish and the strips of skin to the shallow pan. Season with salt and pepper, then stir gently to distribute the fish in the sauce without breaking it up further. Continue stirring until the bottom returns to a gentle boil.

Add a little water and lower the heat. Continue cooking. over low heat, maintaining a light and regular boil. Stir carefully from time to time: the stockfish it must be flavored with tomato and the bottom must remain moist, without drying out completely.

When cooking the stockfish Once it's about two-thirds full, add the diced potatoes. Gently fold them into the pan and continue cooking. over low heat, making sure that they remain immersed in the dressing and that the liquid continues to simmer.

Finish the preparation until the potatoes are tender to the fork and the stockfish is well cooked. Check that the bottom is soft and tasty, but not watery; if necessary, keep the shallow pan on the heat Simmer until smooth. Serve hot.