Braised Potatoes with Stockfish

Ingredients

• 800 g stockfish
• 600 g potatoes (mostly waxy)
• Salt
• 750 g tomatoes
• 2 onions
• 4 tbsp olive oil
• 1 tablespoon tomato paste
• 250 ml white wine
• Salt
• pepper from grinder
• 1 small bay leaf

Instructions

1. 1.

   Heat olive oil in a pan. Sauté onions and tomatoes until softened. Stir in tomato paste and pour in white wine. Season with salt and pepper.

2. 2.

   Place potatoes in a greased, oven-safe dish. Pour the tomato sauce over them and lay the bay leaf on top. Bake at 180°C (or 160°C fan) for about 40 minutes. Twenty minutes before the end of baking, add the stockfish pieces to the potatoes and continue cooking until done.