Cut in pieces the
potatoes and the stock-fish you will make (min 25)
steam In a different pot have some garlic browned.
now add the tomatoes you will have cut in four parts
and the capers.
for a couple of minutes give a merry fire and then add
the stock-fish and the a pò potatoes of salt (if you
use the salt nothing salted down cod) the stoned
olives and the pine kernels.
before serving a parsley sprinkle.
Very thinly mince the the carrot , the garlic and the
onion.
Have them browned in extra virgin Pietrantica oil and,
wanting, the tastes of Mediterranean stain (thyme,
rosemary, marjoram, laurel) add the chopped and
sautéed vegetables the pieces of stock-fish.
After a few minutes add the tomato.
Is now the moments to water the fish with of the
excellent vermentino and of cover the frying pan
leaving everything to cook to slow fire for 20 minutes.
check that water does not evaporate and possibly add a
small amount.
Now add the potatoes, you had boiled and cut in pieces,
and the sliced cut artichokes.
Other 20 minutes of cooking and the dish is ready.
