Stockfish with coriander

Ingredients for 4 servings:

• 1 kg stockfish
• 1 onion(s) for the cooking liquid
• 1 star anise
• 30 ml olive oil
• 1 bay leaf
• 30 g butter
• 3 cloves garlic
• 2 tomatoes
• 2 small onions
• 1 bunch of coriander
• ½ bunch parsley
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Soak the stockfish for one to two days, changing the water several times. Ideally, you should use the thickest fillets possible. Bring enough water to a boil with the bay leaf, quartered onion, and star anise. Poach the stockfish over low heat for five minutes. Remove the skin and bones, but keep the pieces as large and connected as possible. Peel, deseed, and dice the two tomatoes. Finely chop the garlic, onion, and herbs. Add two tablespoons of butter and mix well. Season with salt and pepper. Pour a little olive oil into a shallow baking dish, carefully place the fish fillets, breading side up, and cook for 10 minutes in an oven preheated to 200°C. Steamed potatoes go well with this dish.