stockfish

Ingredients for 3 servings:

• 750 g stockfish, salted
• 750 g potatoes
• 250 g carrot(s)
• 250 ml sunflower oil for frying
• n. B. Flour
• 5 small bay leaves
• 1 tbsp capers
• 3 tbsp Pecorino, finely grated
• 10 sprigs of parsley
• 5 small cocktail tomatoes
• 500 ml vegetable stock, depending on the shape
• pepper
• 125 ml white wine

Instructions

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

from the oven

Cut the stockfish into large pieces, remove the fins with scissors, and cover with cold water. I soak it for 24 hours, changing the water four times in total. Peel the potatoes and carrots. Quarter the potatoes lengthwise, cut the carrots into thirds, and then quarter them lengthwise. Drain the stockfish well in a sieve. Pour the sunflower oil into a pan and fry the potatoes and carrots in batches for one minute each. Place on a plate lined with kitchen paper. Pat the stockfish dry with kitchen paper. Coat in flour and fry for one minute on each side in the oil over the potatoes and carrots. Also place on a plate lined with kitchen paper. Place the potatoes and carrots in a baking dish. Add the bay leaves, capers, halved cherry tomatoes, and the finely chopped parsley, and sprinkle with pecorino cheese. Mix everything gently. Place the fish pieces in between and add enough vegetable stock so that the potatoes and carrots are not completely covered. Depending on the dish, you may need more or less broth. Season generously with pepper. Preheat the oven to 200°C (top/bottom heat) and place the dish on the middle rack of the oven for about 30 minutes. After 10 minutes, pour over a generous splash of white wine (about 1/8 l). If the surface is getting too brown, cover with aluminum foil.