Stoccafísso al Forno

In Carrara, stockfish was often prepared without beating – perhaps because the inhabitants had grown fearful of damaging their newly acquired plastic-topped tables. So, after soaking (7 days) the fish was poached, then flaked, and slowly cooked in earthenware in the baker’s oven with olive oil, onion, parsley, celery, fragments of hot chilli pepper (dried), sliced potatoes,