John Myers
Ingredients for 4 servings:
- 600 g fish (stockfish)
- 2 onions, sliced into rings
- 2 garlic cloves, finely chopped
- 1 bunch parsley, finely chopped
- 4 potatoes, thinly sliced
- 4 tomatoes, peeled, pitted and quartered
- 2 bell peppers, yellow and green, cleaned and cut into strips
- 16 olives, pitted and thinly sliced
- 2 eggs, hard-boiled
- olive oil
- salt and pepper
Instructions
Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes
Stockfish on Brava
Soak the fish in cold water for at least 24 hours in advance, changing the water frequently. Let the fish simmer in hot water for about 10 minutes until cooked through. Then remove the skin and bones and chop the fish. In an oiled gratin dish, sauté the onions and garlic in olive oil. Add the potatoes, fish, and vegetables in layers, sprinkling each layer with olives, parsley, and pepper. Finish with a layer of sautéed onion rings. Cook in the preheated oven for about 40 minutes, until the ingredients are lightly browned on top. Garnish with sliced eggs, fresh parsley, and olives before serving.
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