Pisan-style stockfish (with potatoes)

During the winter months, when the cold sets in and the craving for hearty dishes intensifies, Pisan-style stockfish (with potatoes) emerges as an ideal choice to warm Tuscan tables. This dish, typical of the culinary tradition of Tuscany, is based on a fundamental ingredient: dried cod, which, thanks to its unique processing, acquires a distinctive texture and intense flavor. The slow cooking technique in a saucepan, where sautéed onions and tomato come together to create an aromatic sauce, enhances the organoleptic qualities of the stockfish, making it tender and flavorful. The potatoes, added midway through cooking, complete the dish with their creaminess, transforming it into a rich and nourishing second course, perfect for a family lunch or a dinner among friends. Served hot, this Pisan-style stockfish is a tribute to the authentic flavors of Tuscan cuisine, capable of evoking the tradition and warmth of festive gatherings.

In a saucepan, sauté the chopped onion in oil, then add the tomato and the bouquet garni. At this point, add the deboned and flaked stockfish and the skin cut into strips. Season with salt and pepper to taste, add a little water, and cook on low heat. Two-thirds of the way through cooking, add the potatoes, finish cooking, and serve hot.