Ingredients

• 800 gr of stockfish already soaked;

• 300 gr of Piennolo cherry tomatoes

• 40 gr of black olives like gaeta

• 10 gr of desalted capers

• 300 grams of yellow-fleshed potatoes

• parsley q.b

• salt to taste

• extra virgin olive oil to taste

• fresh chilli to taste

• garlic

Servings: 4 Servings

Method

In a pan with high sides, prepare the sauté with: extra virgin olive oil, capers, olives and chilli; fry over low heat for a few minutes and insert the peeled and cubed potatoes, add a little water, cover with a lid and cook for about 15 minutes. once the potatoes have been cooked to 3/4 of the way, add the stockfish and tomatoes, salt lightly and cover again with a lid, leaving them to cook for about 12 minutes. you will find that the stockfish is cooked when it starts to browse! Serve and add a little chopped fresh parsley. NB: the recipe calls for a cherry tomato from Vesuvius Piennolo, in any case you can replace it with a tomato in sauce or brine.