Stoccafisso Accomodato

Cut the rehydrated and boned stoccafisso into approximately 5 cm pieces.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat.

Add the finely chopped onion and minced garlic to the pot. Sauté gently until the onion is translucent and soft, about 8-10 minutes, being careful not to brown the garlic.