Stoccafisso Alla Genovese

Ingredients

Stockfish

1 lb, soaked in water for 2-3 days

Potatoes

2 large, peeled and cut into small pieces

Onions

2 medium, chopped

Garlic

4 cloves, minced

Extra virgin olive oil

1/4 cup

White wine

1/2 cup

Tomato puree

1 cup

Green olives

1/2 cup, pitted and sliced

Pine nuts

1/4 cup, toasted

Salt

to taste

Pepper

to taste

Instructions

1. Soak the stockfish in water for 2-3 days, changing the water twice a day to remove excess salt and rehydrate the fish.
2. Once rehydrated, drain and rinse the stockfish. Peel the potatoes and cut them into small, even pieces.
3. Chop the onions and mince the garlic finely.
4. In a large, heavy-bottomed pan, heat the extra virgin olive oil over medium heat. Add the chopped onions and garlic, sautéing until they become soft and translucent.
5. Stir in the toasted pine nuts and sliced green olives, cooking for an additional 2-3 minutes to enhance their flavors.
6. Add the rehydrated stockfish and potato pieces to the pan, gently mixing to combine with the aromatics.
7. Pour in the white wine and allow it to evaporate for a few minutes, stirring occasionally.
8. Incorporate the tomato puree, adding salt and pepper to taste. Stir well to combine all ingredients.
9. Reduce the heat to low, cover the pan, and let it simmer for about 3 hours, stirring occasionally, until the stockfish is tender and the flavors meld beautifully.
10. Serve the Stoccafisso alla Genovese hot, garnished with extra pine nuts or olives if desired.