Serves 5-6 people
- Stoccafisso already wet 1600 gr.
- Potatoes 500 gr.
- salted anchovies No 2 cloves garlic 2
- salted capers No 20 green olives
- No 15 Dried mushrooms
- some leaves
- half
- Onion Carrot Celery half
- knees
- Parsley a sprig
- half cup dry white wine
- pine nuts 75 gr.
-
two teaspoons of tomato paste or canned tomatoes 4 - olive oil Salt, pepper
Genoa is called "cod Arrangement" means precisely that stew. In a saucepan, heat plenty of olive oil in the ground (they say that the cod lives and dies in the water in oil), add the garlic, anchovies, rinsed capers, pine nuts, olives, dried mushrooms, soaked and crushed together onion, carrot, celery and parsley. Once the garlic is golden remove it, add the pieces of cod, sprinkle with white wine, raise the heat, allow to evaporate and remove the bones as they are able to detach from the fish, the skin comes away from the fish wipe with a wooden spoon or the bottom edges of the pan so that it is discarded and give flavor. Now add the potatoes cut into pieces, tomato puree or tomatoes, you give once and cover with hot water, reduce heat and simmer partially covered until the potatoes are cooked through. Before serving, let sit for a couple of minutes.
