John Myers
Stockfish Alicante
The perfect stockfish alicante recipe with a picture and simple step-by-step instructions.
- 4 Pc. Bacalao a 150 gr. Without skin and bones
- 300 g Eggplant fresh
- 350 g Fresh tomatoes
- 8 Pc. Young cloves of garlic
- 250 ml Cream
- Fresh thyme
- 15 g Butter
- Extra virgin olive oil
- Black pepper from the mill
- Vanilla salt
- First of all, a few introductory sentences. For the sauce, it is important to really only take young garlic, whereby the green can be used. Bacalao (stockfish) is air-dried and salted cod and at least not available in our area I bring it with me from Spain and should be soaked (cold) for 48 hours before use.
- Change the water every 8 hours. Use the slim variety for the aubergines if possible. Can be bought at the door. It is very important to be careful when salting. I ate the dish in the “Nou Manolin” restaurant, hence the name, and now cooked it at home. It was simple and very good.
- Prepare eggplants and tomatoes ready to cook and cut into approx. 5 mm slices. Pre-cook the aubergine slices under a grill for about 5 minutes.
- Finely chop the garlic and sauté in butter. Season with pepper and vanilla salt. Pour in the cream and simmer for about 5 minutes. Puree, season to taste and froth up.
- Arrange aubergine and tomato slices on top of each other in an ovenproof dish. Drizzle with olive oil and season carefully. Put on the dried bacalao pieces. Sprinkle with thyme and bake in the oven at 180 degrees top / bottom heat Baste and garnish with garlic greens.
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