Cut the rehydrated stockfish fillet into 4-5 cm pieces, removing any remaining skin or bones.
2
Peel and finely slice the white onion. Peel and finely mince the garlic.
3
In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the sliced white onion and minced garlic, sautéing gently until softened and translucent, about 8-10 minutes.
