Bouillabaisse of stockfish

07653 BOUILLABAISSE of BACCALA ' 10 PEOPLE INGREDIENTS 1 kg and 200 g of salt cod, often white and desalted, 125 g onion, 70 g 25 g leek, garlic, salt, pepper, saffron, 4 Dutch potatoes, slices of bread, olive oil, herbs, parsley.

PROCEEDINGS Do turn up slightly, without taking colour, in a deciliter, half olive oil: 125 g onion, 70 g leeks the white part, 25 g of chopped garlic.

Lapped with one liter and three-quarters of water; Add 15 g of salt 2 g of black pepper, a pinch of Saffron and add a nice bunch of herbs.

Cook until boiling; Add in the court-bouillon 4 large potatoes cut in thick slices Dutch and simmer 12 to 15 minutes from.

Add the cod in large square pieces, well trimmed and a decilitre of olive oil; continue cooking over high heat until the cod and the potatoes are not cooked to the right spot.

A few seconds before cooking is completed, sprinkle coarsely chopped parsley.

Pour into a timbale; accompanied with slices of toasted bread, rubbed with garlic and soaked with the court-bouillon.