Stockfish with cream

Ingredients for 4 servings:

• 500 g stockfish (wing or tail pieces)
• 750 g potato(s), waxy
• 1 ½ large onions
• olive oil
• 10 black olives, pitted
• 3 cups sour cream
• 1 cup of cream
• Potato starch or corn starch, to taste
• salt and pepper
• garlic powder
• 1 pinch(s) of sugar
• 4 cloves garlic

Instructions

Working time approx. 45 minutes; Rest period approx. 3 days; Cooking/baking time approx. 30 minutes; Total time approx. 3 days 1 hour 15 minutes

Bacalhão with natas

Soak the stockfish pieces in water for 3 days, changing the water at least once a day. Boil the wing and tail pieces briefly and then remove any bones. Shred the meat to leave small pieces. Peel the potatoes, slice them, and cook for about 8 minutes. Dice the onions. Place the onions in a large pan with olive oil and fry until translucent. Add the finely chopped garlic (not before, or it will turn black). Add the fish and the cooked potato slices. Mix everything well, season with salt and pepper, and place in a baking dish. For the gratin, put the sour cream and cream in a pan and season with a little garlic powder, sugar, and salt. Thicken the gratin with enough starch until it becomes a nice paste. Pour over the potato mixture and garnish with the olives. Bake the whole thing in a preheated oven at 170°C-180°C for about 30 minutes (depending on the oven).