Mallorcan Stockfish with Swiss Chard

Ingredients

• 600 g stockfish
• 500 g waxy potatoes
• 4 tomatoes
• 250 g Swiss chard
• 4 Spring Onions
• 2 Garlic cloves
• 150 ml olive oil
• 2 tbsp flour
• 2 tbsp freshly chopped parsley
• 200 ml dry white wine
• Salt
• Pepper

Instructions

1. 1.

   Soak the stockfish for about 24 hours, changing the water at least four times. Then rinse, pat dry and cut into pieces.

2. 2.

   Peel, wash and cut the potatoes into wedges. Blanch the tomatoes, cool, peel, quarter, seed and dice them. Wash the Swiss chard, remove the tough stems and chop the leaves finely. Clean the spring onions and slice into rings. Peel the garlic and mince it finely.

3. 3.

   Heat 120 ml olive oil in a tall pan. Fry the potato wedges for 6–8 minutes until golden brown, then set aside on paper towels to drain.

4. 4.

   Coat the stockfish pieces in flour. Brown them in the remaining oil, 1–2 minutes per side, then transfer to a casserole dish. Arrange the potatoes over the fish. Drain the pan leaving about 3 tbsp of oil and sauté the spring onions, garlic, parsley, tomatoes and chard leaves for 1–2 minutes. Pour in the white wine and simmer uncovered at medium heat for about 10 minutes. Season with salt and pepper.

5. 5.

   Preheat the oven to 180 °C (350 °F) with both top and bottom heating. Spread the vegetables over the fish and potatoes, then bake in the preheated oven for about 20 minutes.