NCS

Stockfish stew with pesto

Difficulty Medium
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Ingredients

Number of servings

Serve with

Procedure

  • Preheat the oven to 180 °C.

  • Cut stockfish in 4 cm serving parts. Cut the onions, red onions and tomatoes in vedges.
  • Peel the potatoes and cut in half.

  • Pour oliveoil in a casserole and heat to medium heat
  • Put stockfish, onions, red onions, tomatoes, potatoes, pesto and olives in layers in the casserole and cover with a lid.

  • Put the casserole in the oven and let it bake for 20-25 minutes, until the onions, stockfish and potatoes are done.
  • Season wit salt and pepper.

Serve the casserole with bread.