Stockfish to milk
Instructions
Deprive stockfish and thorn skin and cut into large chunks.
Prepare a sauce with olive oil, garlic, parsley and chopped onion and anchovies have been boned and washed into small pieces.
Add wine and let evaporate.
Place floured pieces of stockfish in an ovenproof dish, combine the sauce, milk, parmesan cheese, bay leaf, salt and pepper.
Bake for 2 hours.
Ingredients and dosing for 6 persons
- Olive oil
- Dry white wine
- 50 g of salted anchovies
- 100 cl of milk
- 1000 g of stockfish softened
- Onion
- Parsley
- Laurel
- Grated parmesan cheese
- Flour
- Pepper
- Salt
- Garlic