- Put the stockfish in a pot with bay leaf, lemon, and a good amount of salt. Fill up with cold water and bring to a boil, boil for 15 minutes. Then let it rest for 15 minutes without heat. Drain the water, but keep one glass.
- Chop the onion in small wedges and sauté in a pan with olive oil. When golden, add diced tomato, peas and parsley. Cook for a few minutes.
- Add the stockfish and the glass of water, cook on low heat for approx. 10 minutes. Taste and season with salt and pepper.