Preparación
Cut fish into regular-sized pieces. Scald tomatoes, remove skins and seeds and cut into small pieces. Sauté carrot, celery, onions and garlic in oil. Add fish and sauté lightly. Add tomatoes and bouillon; season with a little pepper and salt. Simmer over low heat. Peel potatoes and cut into approx. 1-cm pieces. Place potatoes on top of fish and cook for approx. 10 minutes. Season to taste with salt and pepper; sprinkle with parsley, basil and pine nuts.
600 g soaked Norwegian Bacalao fillets
5 – 6 ripe tomatoes
1 stalk green celery, chopped
1 carrot, chopped
1 small onion, diced
2 garlic cloves, chopped
5 tbsp. olive oil
Approx. 1 litre vegetable stock/bouillon
4- 5 potatoes in cubes some sprigs of broad-leaved parsley some sprigs of basil
3 tbsp. pine nuts or almonds salt and freshly ground pepper