Stockfish in tomato-chili sauce

Ingredients for 6 servings:

• 1 kg stockfish
• 2 star anise
• 2 bay leaves
• 2 onions
• 100 ml olive oil
• 2 tbsp flour
• 2 garlic cloves, diced
• 6 chili peppers, diced
• 500 g tomatoes, peeled, diced
• 200 ml water
• 15 g sugar
• 25 g almond flour

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 1 hour 20 minutes

Desalt the stockfish for two days in cold water, changing it several times. Bring the 200 ml of water to a simmer with star anise, bay leaves, and onions halved crosswise, and poach the fish for ten minutes. Let it cool slightly, then remove the skin and bones. It’s best to keep the fish pieces as large as possible. Dry the fish, dust with flour, and brown in hot olive oil. Remove from the pan. Briefly sauté the garlic and chili cubes in the remaining oil. Add the tomatoes and simmer gently for half an hour until they begin to break down. Dilute with a little water and stir in the sugar and almond flour. Add the fish pieces and finish cooking for twenty minutes in an oven preheated to 180°C (top/bottom heat).