Stockfish with Vegetables and Eggs Baked in the Oven

Ingredients

• 500 g stockfish
• 500 g waxy potatoes
• Salt
• 4 onions
• 2 Garlic cloves
• 2 red bell peppers
• 4 tomatoes
• 3 tbsp olive oil
• 1 tsp saffron (ground)
• 1 tsp Paprika powder (sweet)
• Pepper (freshly ground)
• 4 eggs
• 2 slices white bread
• parsley (for garnish)

Instructions

1. 1.

   Soak the stockfish for about 48 hours, changing the water at least six times. Then rinse, pat dry and cut into pieces.

2. 2.

   Peel, wash, and cut the potatoes into chunks; boil in salted water for about 20 minutes. Drain and let cool.

3. 3.

   Trim the onions and garlic. Halve the onions and slice into thin strips. Dice the garlic finely. Wash, halve, deseed, and slice the bell peppers. Blanch the tomatoes in boiling water, peel, quarter, remove stems, and dice. Sauté the pepper with onion and garlic in a hot pan with oil for about 5 minutes. Add tomatoes, saffron, a splash of water, salt, paprika powder, and pepper; simmer for about 5 minutes. Mix in the fish and potatoes, let rest another 5 minutes, then taste.

4. 4.

   Preheat the oven to 200 °C (392 °F) with both top and bottom heat.

5. 5.

   Fill a baking dish with the vegetable mixture and stockfish. Crack the eggs over the top and sprinkle crumbled bread on them. Bake for about 10 minutes until cooked through.

6. 6.

   Serve garnished with parsley.