Ingredients

• 1 Kg stockfish soaked
• 500 g perini tomatoes
• 250 g small potatoes
• 100 g milk
• 70 g white onion
• 70 g celery
• 70 g carrot
• 2 cloves of garlic
• butter
• parsley
• extra virgin olive oil
• fine salt
• coarse salt
• pepper in grains

For the recipe stockfish and candied tomatoes, wash the tomatoes, cut them on the bottom and blanch them in boiling water to peel them. Remove the skin, cut them in half lengthwise, empty the seeds and arrange them in a baking tray lined with baking paper, lay flat.
Sprinkle them with a drizzle of oil, season with coarse salt and peppercorns; flavored with rosemary and garlic and bake at 130 ° C for about 1 hour.
Peeled the potatoes and cut them into very thin slices. Chop celery, carrot and onion and fry them with 1 clove of crushed garlic with the peel in 70 g of butter for about 5-6 minutes.
United the potatoes forming an even layer. Add the stockfish cut into 10 cm slices and then the candied tomatoes; cover flush with the oil, then pour in the milk.
Bring to the boil and cook for 10 minutes, then cover, lower the heat and continue cooking for 2 hours.
Eliminate excess oil, drain the fish steaks and tomatoes and mix the vegetables on the bottom. Serve all together completing with salt if needed and chopped parsley.

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