Stockfish with chickpeas – Ceci di Magro

Ingredients for 4 servings:

• 500 g stockfish
• 1 onion(s), halved
• 2 bay leaves
• 2 star anise
• 300 g chickpeas, dried
• 1 sprig(s) rosemary
• 2 cloves garlic
• 5 tbsp olive oil
• 300 g tomatoes, peeled
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 days 1 hour 40 minutes

Italian Lenten dish

Soak the stockfish for two days in cold water, changing it twice a day. Bring fresh water to a simmer with the halved onion, bay leaves, and star anise, and simmer the stockfish for about ten minutes. Remove, let cool, and remove any skin and bones. The pieces should be as large as possible. Soak the chickpeas in cold water overnight, then simmer gently with the finely chopped rosemary needles for about 30 minutes until soft. Large or old chickpeas may take considerably longer! Brown the fish pieces with the crushed garlic cloves in hot olive oil for two minutes. Add the chickpeas and crushed tomatoes, stir, and simmer gently for 20 minutes. Season to taste with pepper and a little salt, if desired.