Stockfish with tomato sauce
- ½ cup olive oil
- 2 lb stockfish
- water to taste
- 1 ¼ lb tomatoes
- 2 cloves of garlic
- salt and pepper to taste
- 1 bay leaf
Place the stockfish in a bowl and completely cover with water. Soak for 24 hours.
Then, drain and rinse the fish under running water, removing all the skin and scales. Cut into 3-inch pieces.
Bring a pot of water to a boil. Blanch the tomatoes for 20 seconds, then drain immediately. Let cool, then peel, remove the seeds and chop.
Place a sauté pan over medium heat. Add 6 tbsp olive oil and, once hot, add the stockfish.
Season with salt and cover the pan. Cook over medium heat, adding a couple drops of water during cooking if the stockfish seems too dry or begins to stick to the pan.
After about an hour, add the tomatoes, peeled and smashed garlic, bay leaf, ground pepper and the remaining oil.
Stir and then add enough water to just cover the fish. Bring to a boil then place the pan in the over. Cook covered for another hour at 350°F.
Remove the pan from the over and serve hot, possibly paired with polenta.