John Myers
Ingredients for 3 servings:
- 400 g stockfish, soaked
- 200 g shrimp(s), ready to cook
- 6 m.-sized potatoes
- 3 onions
- 4 cloves garlic
- 1 liter béchamel sauce
- 200 ml cream
- 200 g cheese, grated
- Oil for frying
- salt and pepper
- nutmeg
- 1 handful of coriander leaves
- Olives, black for garnishing
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes
Stockfish with cream and shrimp
Boil the soaked cod for about 10-15 minutes, drain well, remove any skin and bones, and shred into small pieces. Cut the prawns into small pieces. Peel the potatoes and dice them finely (about 1 x 1 cm). Finely dice the onions and garlic. Fry the potatoes in a pan until golden brown. Remove and set aside. Preheat the oven to 200°C. Add a little more oil to the same pan and fry the onions and garlic until golden brown. Then add the cod and potatoes and fry for a while longer. Now add the prawns and toss everything with the béchamel sauce. Season with salt, pepper, and nutmeg. Remove from the heat, stir in the roughly chopped coriander, and transfer to a baking dish. Pour over the cream, sprinkle with the cheese, and bake until golden brown. Serve garnished with sliced olives.
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