Stockfish

Ingredients

• 800 g Baccalà Stockfish
• 500 g potatoes (mostly firm-cooking)
• 500 g cherry tomatoes
• 1 Broccoli
• 4 Garlic cloves
• 1 bunch parsley
• 8 tbsp olive oil
• 0.125 l dry white wine
• 2 tbsp olives (black, pitted)
• Salt
• 2 peperoncini (dried, crushed)
• 4 bay leaves
• 50 g breadcrumbs

Instructions

1. 1.

   Place the stockfish in a bowl, soak for 1-2 days in cold water and change the water as often as possible.

2. 2.

   To prepare the casserole, cut the potatoes into bite‑size pieces. Wash the broccoli and separate into florets. Wash the tomatoes, peel the garlic and slice thinly. Wash the parsley, shake dry and finely chop. Cook the fish in boiling water (no salt) for about 5 minutes, drain and shock with cold water. Skin, debone and cut the fish into bite‑size pieces. Heat 3 tbsp oil in a pan and fry the potatoes while turning them for 5 minutes. Add the garlic and sauté briefly, deglaze with wine. Blanch the broccoli florets in boiling salted water for 2-3 minutes, shock with cold water and drain well.

3. 3.

   Combine all ingredients, season and place into a greased baking dish. Bake in a preheated oven at 180 °C on the middle rack for about 30 minutes until the potatoes are tender. Sprinkle breadcrumbs mixed with the remaining oil over the casserole and gratinate at 220 °C until the surface is golden brown.