Zucchini Stuffed with Stockfish

Soak the stockfish in water. Now pat dry and remove the fish flesh from the skin and bones – if this is the case, it may well fall into pieces.

Cut the zucchini in half lengthwise, scrape out the soft pulp with a spoon and chop finely. Finely dice the peeled onions and garlic cloves and the washed celery.

In oil (1) at the beginning, sweat the onions. When they are translucent, add the garlic, zucchini pulp, celery, rosemary sprigs, bay leaves and oregano. Add the stockfish meat and fold it in. Season with salt if needed and pepper boldly. Sauté for about 10 minutes, stirring again and again so that nothing sticks. After about five minutes, pour in the white wine.

Preheat the oven to 220 degrees Celsius (gas mark 4).

Drain the tomatoes, skin, stone and chop finely. Add to the fish mixture and dissolve. Pick out the rosemary sprig and bay leaves. Rinse parsley leaves and shake dry, then chop and add to the mixture. Season to taste.

Fill the hollowed out zucchini with the ragout, pile up the amount – for this purpose liquid may run into the ovenproof dish, in which the zucchini are placed next to each other.

Sprinkle with breadcrumbs and drizzle with remaining olive oil (2). Bake in oven for 25 to 30 minutes, until zucchini is fork-tender and filling has a brown crust.

B E I LITER A G E

Bread, but possibly ditto mashed potatoes or celery.

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