Recipe by Enrico Crippa: Norwegian Stockfish and Chickpeas
Ingredients for 4 people
200 g of Norwegian stockfish
32 sorrel leaves
80/100 g of boiled chickpeas
2 carrots
1 onion
1 celery
1 bay leaf
200 g of pancetta
For the consommé
500 g of skin and flesh of Norwegian cod
200 g of butter
2.5 liters of water
Method
For the stockfish
Soak the Norwegian stockfish and let it cook in butter until it becomes crispy.
For the chickpeas
Soak the chickpeas in cold water for 24 hours. Cook them in 4 liters of water with pancetta, carrots, onion, and bay leaf.
For the consommé
Toast the Norwegian cod with butter. Use a sieve to remove excess butter; add water and cook slowly for 4 hours. Filter and serve hot.
Plating
Place the Norwegian stockfish on a deep plate with chickpeas and sorrel leaves, then add the consommé.
