Stockfish and tomatoes
Instructions
Keyway and peel the fish.
Chop onion, celery and carrots and cook them with a little oil, fresh focus.
Combine the fish, add the wine and cook for about 10 minutes.
Add the peeled tomatoes, olives and a bit of chili and bring to boiling.
Ingredients and dosing for 4 persons
- 800 g of stockfish already soaked
- 1 onion
- Celery
- 2 carrots
- 500 g of cherry tomatoes
- 50 g of black olives
- White wine
- Olive oil
- Salt
- Hot pepper