Stockfish with Onions, Eggs and Potatoes
Stockfish with onions, eggs and potatoes is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g stockfish
- 1 kg potatoes
- 2 onions
- plant oil (for frying)
- 3 eggs
- 2 sprigs chopped parsley
- 50 ml olive oil
- 100 ml fish stock
- Salt
- Pepper
Instructions
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1.
Soak the stockfish overnight, change the water in the morning and soak it for another 6 hours. Then cook the stockfish in water for 15 minutes, skin and gut it, wrap it in a kitchen towel and pat dry by tapping. Pat it dry again and cut into bite‑sized pieces or strips.
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2.
Peel the potatoes and cut them into long thin sticks (4–5 cm). Blanch for 1 minute, drain well and fry in hot oil; set aside. Peel the onions and slice them into narrow strips. Beat the eggs with a little parsley.
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3.
Add olive oil to a pot. Add onions, parsley, potatoes and stockfish. Simmer covered and season. If needed, add some fish stock. Finally pour in the eggs while stirring constantly until they just thicken slightly. The egg flakes should remain loose and small.
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4.
Fill each portion into a small bowl and then ladle it onto a plate, lift the bowl and arrange the next serving. Bake in a preheated oven at 200°C for about 10–15 minutes to gratinate. Sprinkle with freshly ground pepper before serving.
