Stockfish in caper sauce

Ingredients for 4 servings:

• 750 g stockfish
• 3 tbsp flour
• 60 ml olive oil
• pepper
• 3 tbsp olive oil
• 1 onion(s), finely diced
• 1 stalk(s) leek, thinly sliced
• 60 ml herbal vinegar
• 3 tbsp flour
• 750 ml water
• 4 tbsp parsley, flat, finely chopped
• 2 cloves garlic, finely diced
• 1 bouquet garni
• 100 ml capers
• 125 ml vin cuit or white port wine

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 1 hour 20 minutes

Capilotade à la Facon de Singes

Soak the stockfish for two days, changing the water several times. Remove the skin and bones, flour the fish flesh, and fry in hot olive oil until golden brown on both sides. Remove and season with pepper. For the sauce, sauté the onions and leeks in olive oil, covered, for ten minutes. Then remove the lid and reduce the liquid. Add the vinegar and reduce almost completely. Sprinkle with the flour and fry briefly. Gradually add the water, stirring constantly. Add the parsley, garlic, and bouquet garni. Simmer over low heat for three-quarters of an hour. Add the drained capers and the wine, and simmer uncovered for another ten minutes. Add the stockfish to the sauce and let it simmer for ten minutes.