We were once again inspired by Catalan cuisine. This time there is delicious stockfish with fried vegetables. Stockfish or cliff fish is preserved by drying preserved fish. It used to serve the mass supply of seafarers and soldiers. Trade and supply of fish preserved in this way contributed significantly to discoveries and world politics. Attached is the recipe. Good Appetite!
ingredients:
800 g stockfish
1 lemon
100 g chickpea flour or wheat flour
Olive oil
1 bell pepper, red
1 bell pepper, yellow
2 small aubergines
2 small zucchini
2 onions
2 large tomatoes
2 garlic cloves
Salt and pepper
1 sprig of fresh rosemary
Preparation:
Drizzle the stockfish (fresh or well watered) with lemon and then roll in flour. Fry briefly in hot olive oil on all sides until crispy.
Dice the vegetables. Heat olive oil in a wok pan. Sweat the onion and pepper. Then add the remaining vegetables and garlic. Let simmer for about 10 minutes. Season with salt and pepper.
Put the vegetables in a casserole pan, arrange the fish and rosemary on top and finish cooking in the preheated oven at 180 degrees for about 10 minutes.
Traditionally, the vegetable ragout is served on the stockfish. We turned it upside down and placed the fish on top.
