Bacalao a La Mallorquina – Mallorcan Style Stockfish

Soak the stockfish, changing the water several times, for twenty-four hours, adding fresh milk form to the last water. Then dry the stockfish on a kitchen towel and cut it into portions.

Blanch (scald) the tomatoes, peel, seed and dice them, remove the skin from the potatoes and cut them into slices, remove the skin from the onion and chop it, peel the garlic and press it through a press, rinse the parsley, rub it dry and chop it.

Heat olive oil in a cast-iron frying pan, roast the potatoes in it for twenty minutes and then put them in an ovenproof dish. Roll the fish portions in flour, finish baking in the potato oil and layer over the potatoes. Preheat the oven to 180 °C. In a second frying pan, prepare the onion, garlic and tomatoes into a sauce, season well with the parsley, salt and freshly ground pepper and then pour over the fish form. Cook everything together in the stove for another five to seven minutes.

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