• 2 pounds stockfish
• 2 tablespoons capers, if salt cured, rinse and soak in water for 30 minutes
• 2 anchovy filets
• 1 celery stalk
• 1 medium onion
• 1 carrot
• 2 cloves garlic
• 4 large sage leaves
• salt, to taste
• red pepper flakes, to taste
• 1/2 cup good extra-virgin olive oil
• 2 vine ripened tomatoes, each cut into 8 wedges
• 2 Idaho potatoes, peeled, cut in half lengthwise, then cut into 1 inch slices
• 1/2 cup pitted olives
• 1 cup dry white wine
• 2 sprigs rosemary

Soak the stockfish for 12 days in running water. Preheat the oven to 300 degrees. Finely chop the capers, anchovy filets, celery, onion, carrot, garlic and sage. Place in a bowl, mix thoroughly and set aside. Cut the stockfish fillets into 2 inch wide pieces, and place in a roasting pan. Season with salt and red pepper flakes. Drizzle with half of the olive oil. Top with half of the chopped vegetable mixture and half of the tomato wedges.

Cover with the potatoes, then top with the rest of the chopped vegetable mixture, the rest of the tomato wedges, and the olives. Drizzle with the remaining olive oil and white wine. Place the rosemary sprigs on top, and bake for about 2 hours. Serves 4

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