- 1 1/2 lbs. Stockfish, pre-soaked, ready to use
- 1 lb. boiling potatoes
- 2 pinches of sea salt
- 2 tablespoons freshly squeezed lemon juice
- 1 clove of garlic, minced fine
- 1 sprig of parsley, chopped
- 2 tablespoons pine nuts
- Pitted Taggiasca olives
- Peel and quarter the potatoes. Put them in a bowl of cold water with a pinch of salt for 30 minutes.
- Cut the soaked stockfish into pieces. Put them into a large saucepan.
- Put the potatoes on top of the fish. Fill the pot with cold water to cover. Bring to a boil, lower to a simmer and cook for 20 minutes. Check to see if the potatoes are cooked through. Allow additional time if they are not.
- Once the potatoes are ready, drain. Separate the fish from the potatoes. Put the potatoes back in the pot. Roughly mash the potatoes.
- Crumble the fish with your hands. Remove every trace of bones and skin.
- In a small bowl, whisk together the lemon juice and the olive till emulsified.
- Stir in the garlic, parsley and pine nuts.
- Put the fish and a pinch of salt in the pot with the potatoes and pour the dressing over. Put the lid on the pan. Hold the lid down firmly and shake the pot with a rotating motion (Like tossing the contents of a sauté pan but using two hands). Don’t go overboard; you must be able to discern the potatoes from the stockfish.