Venetian-Style Stockfish Purée

Ingredients

• 600 g stockfish (stockfish)
• 600 ml Milk
• 80 ml olive oil
• pepper (ground)
• 250 g Cherry Tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 2 small zucchini
• 2 sprigs parsley
• 4 sprigs thyme
• 2 sprigs sage
• 1 Garlic clove
• 5 tbsp olive oil
• Salt
• 12 slices ciabatta

Instructions

1. 1.

   Place the fish in cold water and let it soak overnight. The next day rinse well and bring to a boil in a pot with milk. Simmer on medium heat for 10-15 minutes. Remove, discard skin and bones, and tear into small pieces. Reserve some for garnish. Blend the rest with olive oil and about 200 ml of the milk until smooth; season with pepper.

2. 2.

   Preheat the oven to 250 °C (top and bottom heat). Wash and trim the vegetables. Halve the tomatoes, quarter the bell peppers, remove seeds, and slice into wide strips. Slice zucchini lengthwise into 0.5 cm thick rounds. Rinse herbs, shake dry, finely chop leaves. Peel garlic, press with herbs, and mix with olive oil, salt, and pepper. Marinate vegetables in this mixture, spread on a baking sheet, and roast for about 15 minutes, turning occasionally. Toast ciabatta slices. Remove vegetables, let cool slightly, top the toast with them, then cover with stockfish purée. Garnish each serving with a piece of fish.