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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 60 MIN SERVINGS: 8 COST: MEDIUM
1 LB. STOCKFISH ALREADY SOAKED AND READY TO COOK
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2 LB. POTATOES, WASHED AND CUT IN CHUNKS
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2 LB. WHITE ONIONS, WASHED AND CUT
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1 LB. TOMATO PURE
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1 TBSPOON TOMATO PASTE
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1 CUP WHITE WINE
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SALT AS NEEDED
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ABOUT 10 PEPPER CORNS
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1 WHOLE RED PEPPER
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1 LEMON RIND, GRATED
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EXTRA VIRGIN OLIVE OIL TO COAT THE PAN, ABUNDANT
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1 TBSPOON PINE NUTS
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2 TBSPOONS RAISINS
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1 CUP OF WATER
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RECIPE
START CUTTING THE STOCKFISH IN SMALL PIECES AND SET A SIDE. PREPARE AND CUT ALL THE INGREDIENTS
PLACE A BIG PAN OVER MEDIUM HEAT WITH THE OLIVE OIL AND THE ONIONS, ADD SALT AND STIR. COOK UNTIL THE ONIONS ARE TENDER AND START TO BROWN.
ADD THE WHITE WINE AND EVAPORATE.
ADD THE STOCKFISH AND COOK, STIRRING OCCASIONALLY.
ADD THE RED PEPPER, THE GRATED LEMON RIND, THE TOMATO PURE AND TOMATO PASTE. STIR.
ADD THE POTATOES AND BLACK PEPPER AND SALT, STIR. ADD THE WATER AND COOK COVERED UNTIL THE POTATOES ARE TENDER.
WHEN IT'S ALMOST READY ADD THE PINE NUTS AND RAISINS. KEEP ON COOKING UNTIL THE WATER HAS EVAPORATED, IF TOO LIQUID, COOK WITHOUT THE LID ON UNTIL READY.
SERVE WITH ITALIAN BREAD.
PLACE A BIG PAN OVER MEDIUM HEAT WITH THE OLIVE OIL AND THE ONIONS, ADD SALT AND STIR. COOK UNTIL THE ONIONS ARE TENDER AND START TO BROWN.
ADD THE WHITE WINE AND EVAPORATE.
ADD THE STOCKFISH AND COOK, STIRRING OCCASIONALLY.
ADD THE RED PEPPER, THE GRATED LEMON RIND, THE TOMATO PURE AND TOMATO PASTE. STIR.
ADD THE POTATOES AND BLACK PEPPER AND SALT, STIR. ADD THE WATER AND COOK COVERED UNTIL THE POTATOES ARE TENDER.
WHEN IT'S ALMOST READY ADD THE PINE NUTS AND RAISINS. KEEP ON COOKING UNTIL THE WATER HAS EVAPORATED, IF TOO LIQUID, COOK WITHOUT THE LID ON UNTIL READY.
SERVE WITH ITALIAN BREAD.
