Stockfish with leek

Ingredients for 6 servings:

• 750 g stockfish
• 1 onion(s)
• 2 star anise
• 2 bay leaves
• 1 kg leek
• 3 tbsp olive oil
• 100 ml water, hot
• 2 tbsp flour
• 500 ml milk
• 2 garlic cloves, finely chopped
• 4 tbsp parsley, finely chopped
• 2 anchovies
• 100 g grated cheese, e.g. Gruyère or Parmesan
• salt and pepper
• nutmeg
• 3 tbsp breadcrumbs
• 2 tbsp olive oil

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 1 hour 40 minutes

The Camargue Quinquebine

First, soak the stockfish for two days, changing the water several times. Peel and quarter the onion. Bring the onions to a boil in fresh water with the anise and bay leaves, then simmer the stockfish for 10 minutes over low heat. Let the fish cool, remove the skin and bones, and cut the fish into segments. Thinly slice the leek and sauté in olive oil for 20 minutes until lightly browned. Pour in the hot water and continue simmering the vegetables until the liquid has completely evaporated. Allow another 10 minutes for this. Dust the leek with flour and roast briefly, then pour in the milk and bring to a simmer. Stir in the parsley and garlic and simmer for a quarter of an hour. Finely chop the anchovies and carefully fold them into the leek mixture along with the stockfish and grated cheese. Simmer the mixture for ten minutes, then season with pepper, nutmeg, and salt, if desired. Sprinkle the dish with the breadcrumbs, drizzle with olive oil, and bake in the oven for ten minutes.