🍽️ Crispy Stockfish and Potato Casserole

Name: Crispy Stockfish and Potato Casserole
Total time: 50 min
Yield: 4 servings
Ingredients: 800 g Baccalà Stockfish; 500 g Potatoes (mainly waxy); 500 g Cherry tomatoes; 1 Broccoli; 4 Garlic cloves; 1 bunch Parsley; 8 tbsp Olive oil; 0.125 l dry white wine; 2 tbsp Olives (black, pitted); Salt; 2 Peperoncini (dried, ground); 4 Bay leaves; 50 g Breadcrumbs

1105 kcal · 50 min · 4 servings

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Ingredients

800 g Baccalà Stockfish
500 g Potatoes (mainly waxy)
500 g Cherry tomatoes
1 Broccoli
4 Garlic cloves
1 bunch Parsley
8 tbsp Olive oil
0.125 l dry white wine
2 tbsp Olives (black, pitted)
Salt
2 Peperoncini (dried, ground)
4 Bay leaves
50 g Breadcrumbs

Instructions

1. Place the stockfish in a bowl.
2. Cover the fish with cold water.
3. Let the fish soak for 1 to 2 days.
4. Change the water several times during this period.
5. Peel the potatoes and cut them into bite-sized pieces.
6. Thoroughly wash the broccoli under running water.
7. Break the broccoli down into small florets.
8. Rinse the tomatoes.
9. Peel the garlic.
10. Slice the garlic into thin pieces.
11. Wash the parsley.
12. Dry the parsley thoroughly.
13. Finely chop the parsley.
14. Bring a pot of water to a boil.
15. Add the fish to the boiling water.
16. Do not use salt in the water.
17. Cook the fish for about 5 minutes.
18. Drain the fish.
19. Let the fish cool down.
20. Peel the skin off the cooled fish.
21. Remove all bones from the fish.
22. Cut the fish into small pieces.
23. Heat 3 tablespoons of oil in a pan.
24. Fry the potato pieces in the hot oil.
25. Stir constantly while doing so.
26. Fry the potatoes for 5 minutes.
27. Add the garlic slices.
28. Sauté the garlic briefly.
29. Deglaze the pan with wine.
30. Bring a pot of water to a boil.
31. Blanch the broccoli florets briefly in the boiling water.
32. Mix all prepared ingredients together in a large bowl.
33. Season the mixture to your taste.
34. Grease a baking dish with some fat.
35. Transfer the mixture into the greased baking dish.
36. Preheat the oven to 180 degrees Celsius.
37. Place the baking dish on the middle rack.
38. Bake the casserole for about 30 minutes.
39. Check if the potatoes are cooked through.
40. Mix the breadcrumbs with the remaining oil.
41. Distribute the breadcrumbs evenly over the casserole.
42. Increase the oven temperature to 220 degrees Celsius.
43. Gratin the casserole until the surface is golden brown.

Nutrition per serving

kcal: 1105
Protein: 169 g · Fett/Fat: 27 g · Carbs: 37 g