John Myers
Ingredients for 4 servings:
- 800 g stockfish
- 1 onion(s)
- 2 bay leaves
- 2 star anise
- 20 ml olive oil
- 3 onions, diced
- 2 garlic cloves
- 3 tbsp tomato puree
- 200 ml dry white wine
- 6 tomatoes, peeled
- 1 bunch parsley, chopped
- salt and pepper
- Sugar
- 500 g potatoes
- 40 g butter, diced
- 2 eggs, hard-boiled
Instructions
Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 days 2 hours
Stockfish according to a recipe of Portuguese immigrants in the USA, for a casserole dish
Soak the stockfish for two days in water that has been changed several times. Then bring fresh water to a boil with the quartered onion, bay leaves, and star anise. Simmer the stockfish pieces in this stock over low heat for five minutes. Let cool. Remove the skin and bones and cut the fish into strips. Sauté the diced onion in olive oil. Add the diced garlic and tomato puree, and fry briefly. Deglaze with the white wine and reduce by half. Add the crushed tomatoes and simmer for about half an hour, until the tomato pieces begin to break down. Mix in the chopped parsley and season with salt, pepper, and sugar. If you like, you can also add a little chili. Peel the potatoes and cut them into thin slices. Spread a thin layer of tomato sauce on a baking dish. Arrange half of the potato slices on top. Season with salt and pepper. Place half of the stockfish on top as the next layer. Now continue in the same order with tomato sauce, potatoes, salt cod, and a final layer of tomato sauce. Top with the butter cubes. Bake for one hour on the middle rack of a preheated oven to 180 degrees Celsius (350 degrees Fahrenheit), until the potatoes are cooked through. Ten minutes before the end of the cooking time, add the sliced hard-boiled eggs.
Facebook Comments