Stockfish alla genovese

Method

Soak the stockfish in cold water for 48 hours, changing the water frequently, until rehydrated and desalted. Drain, remove any bones, and cut into chunks. Cut potatoes into bite-sized cubes and slice onions thinly. Heat olive oil in a large earthenware pot or heavy-bottomed pan, add garlic and onions, and sauté gently until softened. Add the tomatoes with their juice and bring to a simmer. Add the prepared stockfish and potatoes, cover, and cook for 30-40 minutes until the potatoes are tender and the fish is fully cooked. Stir in the olives and pine nuts, season with salt and pepper, and cook for a final 5 minutes. Serve hot, garnished with fresh parsley.