Stockfischgröstl (baccala - Italian salted cod)

For 4 people

Ingredients for the Baccala/Stockfish (Italian salted cod)
600 g stockfish watered (cod)
100 ml milk
600 ml water
1 carrot
1 small piece of celery
Some parsley
1 small piece of leek
½ onion
2 bay leaves
4 juniper berries
1 clove of garlic
Salt

For the "Gröstl" (pan-fried meat or fish with potatoes)
5 waxy potatoes
50 g butter
½ onion
1 clove of garlic
salt, pepper, parsley

Steam the potatoes with the peel or boil them in water until soft and let them cool down (possibly the day before).
Bring the milk, water, vegetables and spices to the boil. Add the fish and cook over a low heat for about 10 minutes. Remove from the heat and leave to cool slightly in the stock.
Peel the potato and cut into slices. Fry in a pan with a little butter until golden, add the chopped onion and the finely chopped garlic clove and finish cooking with the rest of the butter. Remove the fish from the broth, then remove the skin and bones and chop (works well by hand). Add to the roasted potatoes, salt and pepper. Toss well, sprinkle with chopped parsley and serve.

TIP: Stockfish is available in specialised shops and on the market already watered. Dried and salted stockfish must be left to "swell" in water for approx. 8-10 hours with regular water changes.