Mallorcan stockfish casserole

Ingredients for 6 servings:

• 1 kg stockfish
• 2 bay leaves
• 1 kg potatoes, cooked
• 50 ml olive oil
• 1 tsp thyme
• 1 bunch parsley, chopped
• 2 cloves garlic, finely diced
• 4 tomatoes, sliced
• 50 g raisins
• pepper
• 1 tbsp breadcrumbs

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 25 minutes; Total time approx. 2 days 55 minutes

interesting stockfish variant

Soak the stockfish in cold water for two days, changing the water as often as possible. Then simmer the stockfish with the two bay leaves in barely boiling water for ten minutes. Remove and chill. Soak the raisins in the cooking water. Brush the bottom of a baking dish with a little olive oil and line with potato slices. Season with pepper and sprinkle with half of the garlic, the parsley, the raisins, and a little thyme. Drizzle with a little olive oil. Next, remove the bones and skin from the stockfish, shred the meat, and spread it evenly over the potatoes. Season again with pepper and add the second half of the herbs, garlic, and raisins. Add a little olive oil and cover everything with the tomato slices. Sprinkle with breadcrumbs and bake in the oven at 170°C for 25 minutes. For the last few minutes, brown the surface using top heat.