Stockfish with leeks (stoccafisso con i porri)

07709 STOCKFISH with leeks INGREDIENTS for 4 PERSONS 800 g stockfish previously soaked, back and belly, dry Vin Santo extra virgin olive oil, 10 ripe tomatoes, garlic, 20 g leeks, parsley, celery, basil, 1 potato, salt and pepper.

Chopped onions, PROCEEDING a clove of garlic, a handful parsley, a few leaves of Basil and a stick of celery.

Put the proceeds in a saucepan with a glass of olive oil and tomatoes peeled and chopped.

Add salt, pepper and cook until the vegetables are well cooked and the sauce will be thick.

Then pass the sieve.

Meanwhile, remove the skin and bones to stockfish, cut the back piece into strips, the belly check of about 5 cm.

off to the side.

Pour into a large crock half a glass of olive oil together two or three cloves of garlic, shredded parsley.

When the garlic is browned, FRY well stockfish, salt and pepatelo, pour over the tomato sauce.

With a small boil and cook for about 3 hours, basting occasionally with a drop of hot water.

After the first two hours of cooking, add the potatoes cut into wedges.

When it is cooked, stockfish, sprinkling it with half a glass of Vin Santo, stir, leave on the fire for 10 minutes and then served in the pan.