Stockfish with chickpeas

Ingredients for 4 servings:

• 600 g stockfish
• 1 onion(s)
• 1 bay leaf
• pepper
• 3 tbsp flour
• 50 ml olive oil
• 300 g chickpeas
• 1 onion(s)
• 3 cloves garlic
• 5 tomatoes
• 1 tbsp sage
• 30 ml olive oil
• 1 pinch(s) of sugar
• salt and pepper

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

a recipe from Provence – traditional dish for Ash Wednesday

Soak the stockfish for two days, changing the water frequently. Bring fresh water to a boil with a bay leaf and a quartered onion. Poach the fish for ten minutes. Let it cool, then remove the skin and bones. Soak the chickpeas overnight. The next day, simmer over low heat for about half an hour until soft. Dice the onion and garlic cloves and sauté in olive oil. Add the chickpeas, diced peeled tomatoes, a pinch of sugar, and finely chopped sage. Cover and simmer for twenty minutes until the tomatoes have melted. Season with salt and pepper. Season the prepared stockfish fillets with pepper, coat in flour, and fry on both sides in hot olive oil. Serve on top of the chickpea mixture.