Stockfish with potatoes

07027 stockfish with POTATOES INGREDIENTS 500 g unsalted cod; 4 patète; 3 onions; 1 bottle of tomato sauce; 1 head of garlic; 1/2 glass of milk; lauro, oil, salt and pepper; Cover cod with cold water and bring it to boiling, remove from; fire and allow it to rest with lid, for 20 minutes.

Cook the peeled garlic in the oil over low heat, when Golden remove from heat.

Shredded salt cod, skinless and thorns, and mix with the garlic oil and milk to get a mashed up (blend).

The Golden Arches for chopped onion, then add the tomatoes, add the bay leaf and cook over low heat for 30 minutes; Add salt and pepatè.

Fry the patète, cut into slices, in plenty of hot oil, add salt.

Divide the mashed fish over half of patète then cover with the rest of patète (like a sandwich) and put in the pan with the tomatoes, Cook for 15 minutes on very slow fire.