← All recipes

🍽️ Provençal-style Stockfish Purée

820 kcal · 30 min · 4 servings

Ingredients

• 600 g stockfish
• 300 ml milk
• 125 ml olive oil
• 2 garlic cloves
• 0.5 untreated lemon (juice and zest)
• pepper (from the mill)

Instructions

1. 1. Place the stockfish in a bowl and cover it with cold water.
2. 2. Let the fish soak for at least 12 hours.
3. 3. Change the water several times during this period.
4. 4. Remove the fish from the water and let it drain.
5. 5. Put the fish in a pot and cover it with milk.
6. 6. Cover the pot and bring the milk to a boil.
7. 7. Turn off the heat once the milk has boiled.
8. 8. Let the fish steep in the hot milk for 8 to 10 minutes.
9. 9. Preheat the oven to the grill setting.
10. 10. Remove the fish from the milk and set the milk aside.
11. 11. Remove the skin from the fish.
12. 12. Shred the fish into small pieces using a fork.
13. 13. Carefully remove all bones from the fish.
14. 14. Peel the garlic and chop it finely.
15. 15. Put the fish, about 250 milliliters of the fish milk, half of the oil, the chopped garlic, and the lemon zest into a blender.
16. 16. Blend the ingredients into a smooth mixture.
17. 17. Gradually add the remaining oil and the rest of the milk.
18. 18. Continue blending until the mixture has the consistency of fluffy mashed potatoes.
19. 19. Season the purée with lemon juice and pepper.
20. 20. Transfer the purée into a heatproof dish.
21. 21. Gratin the purée briefly under the oven grill.

Nutrition per serving

• kcal: 820
• Protein: 122 g · Fett/Fat: 35 g · Carbs: 5 g