Tian de Carpentras

Ingredients for 6 servings:

• 500 g stockfish
• 1 onion(s)
• 2 bay leaves
• 2 star anise
• 250 g chard
• 250 g spinach
• 500 ml milk
• 3 eggs
• 125 ml olive oil
• 4 cloves garlic
• 1 bunch of parsley
• 60 g Parmesan, freshly grated
• salt and pepper
• nutmeg
• 4 eggs, hard-boiled
• 8 anchovy fillets
• 50 g Parmesan
• 3 tbsp breadcrumbs
• 1 tbsp olive oil for the mold

Instructions

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

Provençal stockfish casserole – favorite dish of the poet Frédéric Mistral

First, soak the stockfish for two days, changing the water several times. Then bring fresh water to a boil with a quartered onion, the star anise, and the two bay leaves, and poach the fish over low heat for ten minutes. Remove, let cool, remove the skin and bones, and shred the meat into strips. Blanch the chard and spinach, refresh in ice-cold water, then squeeze out the liquid and finely chop. Finely chop the garlic and parsley (this creates the typical Provençal seasoning, persillade). Mix the milk with the three raw eggs and the olive oil well. Fold in the leafy greens, parsley, garlic, Parmesan cheese, and the stockfish. Season with salt, pepper, and nutmeg. Pour the mixture into a baking dish greased with olive oil. Peel the hard-boiled eggs and halve them lengthwise. Rinse the anchovies to remove any remaining salt, then halve them. Place two anchovy strips crosswise on each egg half. Press the eggs into the stockfish mixture, leaving the tops sticking out. Sprinkle everything evenly with Parmesan cheese and then with breadcrumbs. Bake in an oven preheated to 180°C (350°F) for about 40 minutes, until the breadcrumbs are golden brown.