Cliff Fish in Tessiner Style

Ingredients

• 800 g cliff fish or stockfish
• 0.5 l milk
• 50 ml olive oil
• 50 g butter
• 200 g onions
• 2 Garlic cloves
• 6 tomatoes (briefly blanch, cool, peel, quarter, seed and chop)
• 1 handful fresh bay leaves
• 1 tsp freshly ground pepper (mortar)

Instructions

1. 1.

   Chop the fish into small pieces with a kitchen cleaver. Place the fish in a bowl and pour cold water over it until all parts are covered. Soak the fish for 3 days, changing the water 1-2 times per day.

2. 2.

   Before cooking, drain the fish again and soak it in milk for 3 hours. Heat butter and oil in a pan, briefly sauté the well-drained, dried fish, then lower the heat and let it simmer. Meanwhile peel and slice the onion into strips, finely chop the garlic cloves, and add them to the fish. Blanch the tomatoes briefly, cool, peel, and dice. Add the tomatoes with some bay leaves to the fish and simmer on low for about 15-20 minutes. Season with pepper, taste, and serve garnished with bay leaves over fresh polenta.