600 g stockfish already soaked, 200 g peeled tomatoes, 50 g potatoes, ½ glass milk, a sprig of rosemary, 1 carrot, 1 clove garlic, a bunch of parsley, ½ glass white wine, ½ glass extravirgin olive oil, 20 g butter, salt and pepper.

Preparation: open up the stockfish, remove the bones and cut into pieces. Put it to soak in the milk for 3-4 hours, then drain it, keeping the milk.

Gently fry the garlic, the carrot and half the chopped parsley with the butter and 3 tablespoons of oil, over a low heat. In a casserole with a grille on the bottom, arrange a layer of stockfish with the skin downwards. Sprinkle with a little of the fried mixture on the top, a pinch of rosemary and parsley, and the tomatoes cut into strips.

Cover with more pieces of stockfish and continue to alternate the ingredients until they are all used up. Salt and pepper each layer. Cover with the potatoes, peeled and cut into slices. Pour over the rest of the oil, the wine and the milk. Cook over a very low heat with the lid on for about 3 hours, shaking the casserole but without ever stirring. At the end, remove from the heat, put several layers of absorbent paper between the casserole and the lid and leave to rest for 10-15 minutes.

At the table, serve the potatoes first, then the stockfish rich with sauce.