Bacalhau with vegetables

Ingredients for 4 servings:

• 1.2 kg fish (stockfish)
• 100 g onion(s)
• 80 g celery
• 200 g carrot(s)
• 500 g potatoes, waxy
• 300 g tomatoes
• 300 g leek
• 2 garlic cloves
• 3 tbsp olive oil
• 125 ml white wine
• 1 bay leaf
• Salt
• 500 ml fish stock
• 5 grains of pepper, fresh green
• 1 tbsp paprika powder, sweet
• 1 tbsp parsley, chopped flat

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Stockfish with vegetables

Place the stockfish in cold water for 24 hours to allow it to swell, changing the water frequently. The next day, remove the fish, rinse under cold running water, and dry with a kitchen towel. Peel the skin, remove the bones, and cut the fish into bite-sized pieces. Peel and finely dice the onions. Clean and slice the celery. Peel and slice the carrots and potatoes. Blanch the tomatoes, skin them, quarter them, remove the stems and seeds, and halve the quarters crosswise. Clean and wash the leek thoroughly, and slice it into ½ cm thick rings. Peel the garlic clove. Heat the oil in a saucepan and fry the garlic over medium heat until golden brown, stirring constantly. Remove and set aside. Briefly sauté the diced onions in the remaining frying fat, then stir in the celery, carrot, and potato slices. Deglaze with the wine, add the bay leaf, a little salt, and pour in the stock. Bring to a boil, cover, and simmer over medium heat for about 20 minutes. Stir in the tomatoes and leek and simmer for another 10 minutes. Crush the fried garlic and peppercorns in a mortar, mix with the paprika, and stir into the vegetables. Add the salt cod to the pot and cook for 5 minutes. Season to taste, sprinkle with parsley, and serve.