Soak and cook stockfish as in the recipe above. Pluck the fish into small pieces. Heat olive oil in a frying pan, sauté onions and garlic until soft. Add the stockfish and a bay spice, mix in the paradeis pulp and finally pour on whipped cream.
Simmer everything together for a few minutes on low heat. At the same time season with black pepper and a little piri piri. At the same time you have already cooked potatoes, which are now mashed with a masher and a little milk to a mashed potato. Finally, place a layer of mashed potatoes in a gratin dish, top with the stockfish cream mixture and finally another layer of mashed potatoes. Cover with slices of mozzarella and bake in the oven for about half an hour at 180 °C until the surface is golden brown.
Unlike other fish dishes that require white wine, stockfish can be served with red wine.
Our tip: Use your favorite red wine for cooking!