Fresh, healthy and light fish and potato salad

Handle the stockfish well to remove the thorns, then cut it into chunks and remove the skin if you don't like it. Remove all the thorns around the belly of the stockfish and cut them into pieces. Put everything in a large pot.

Peel the potatoes and cut them into cubes of about 1 and a half centimetres. Drain and pour them into the pot together with the fish. Add the lightly crushed cloves of poached garlic.

Fill the pan with cold water, cover with a lid and bring to a boil at medium heat. Add the salt and continue cooking for another 20-25 minutes, or until the potatoes are perfectly cooked, with the lid half open.

Drain everything and put it in a bowl. Separate the pieces of fish from the potatoes.

Wash the tomatoes, divide them in half, remove the stalk, cut them into wedges and remove all the internal seeds.

Add the chopped parsley, pepper and extra virgin olive oil to the potatoes. Then, add them to the fish and mix everything by pouring from one bowl to another 3-4 times.

Add oregano, olives, tomatoes, capers, chilli pepper and more oil. Season with salt and mix until obtaining a homogeneous salad.

Serve your tasty fish and potato salad on the table.