Stockfish hash brown

Ingredients for 4 servings:

• 800 g stockfish
• 400 g potatoes, cooked
• 1 onion(s)
• 1 carrot(s), roughly diced
• 2 bay leaves
• 50 g butter
• 1 onion(s)
• 3 garlic cloves
• 100 ml white wine
• 200 ml sweet cream
• pepper
• 1 bunch parsley or dill

Instructions

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

South Tyrolean specialty, especially popular on Ash Wednesday

Soak the stockfish for two days, changing the water several times. Then heat fresh water with a chopped onion, the carrot, and the bay leaf until just below boiling point and simmer the stockfish in it for about ten minutes. Finely chop the second onion and garlic, slice the potatoes, and fry everything in the butter. If you want the potatoes to brown very well, fry the onions and garlic separately and add them later to prevent them from turning black. Now remove the skin and bones from the stockfish and add the meat, in as large pieces as possible, to the fried potatoes. Deglaze with the white wine and pour in the cream. Stir carefully and simmer, covered, over low heat for ten minutes. Season with pepper and sprinkle with chopped parsley or dill. Depending on your taste, you can also add finely chopped pickles, capers, or black olives.