513. Stocafisso in Umido

• 500 grams (about 1 pound) of softened stockfish, divided as follows: back, 300 grams (about

Remove the skin and all the bones, then cut the back part into thin slices and the belly into squares two fingers wide. Make a soffritto with a generous amount of oil, one large or two small cloves of garlic, and a good pinch of parsley. When the garlic has browned, toss in the stockfish, season with salt and pepper, and stir so that it absorbs the flavor. After a little while, pour in six or s