Stockfish Creole style – a variation from Brazil

Ingredients for 6 servings:

• 800 g stockfish
• 2 star anise
• 2 bay leaves
• 4 onions
• 6 tomatoes
• 2 garlic cloves
• 8 chili peppers, green, long
• 4 tbsp vegetable oil
• 1 bunch of flat-leaf parsley
• salt and pepper
• 1 lime(s)

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 1 hour 30 minutes

Criolla bacon

Soak the stockfish for two days, changing the water several times. Then simmer for 10 minutes on low heat with the star anise, bay leaves, and two quartered onions. Remove and let cool. Score four tomatoes and briefly place them in boiling water, then peel off the skin. Peel and finely dice the remaining two onions and the garlic cloves. Halve four chilies, remove the seeds, and thinly slice. Sauté the diced onions in a little oil until translucent. Then add the diced garlic, chili, and crushed tomatoes, cover, and simmer over low heat until reduced to a sauce. Season with salt and pepper. Transfer the mixture to an ovenproof dish. Remove the skin and bones from the stockfish and shred the meat into thin strips. Arrange the fish pieces on top of the sauce. Slice the remaining tomatoes crosswise, halve the remaining chilies, and remove the seeds. Brown both in a little oil, coating the fish. Drizzle with the remaining oil. Bake in the oven at 150 degrees Celsius for 30 minutes. Then sprinkle with chopped parsley and drizzle with the squeezed lime juice.