The Stockfischgröstl dates back to the time when there were no closed cold chains. Fish was preserved by removing water from it and drying it. On Ash Wednesday, for example, it was watered and made into a delicious Stockfischgröstl.
For four portions of stockfish gröstl you need the following ingredients:
600 g stockfish (dried cod)
For the fish stock:
100 ml milk
600 ml water
1 carrot and 1 small piece of celery, finely diced
1 small piece of leek in fine rings
2 bay leaves
4 juniper berries
1 clove of garlic
For the Geröstl:
800 g waxy potatoes cooked with the skin, peeled and sliced
1 onion, finely diced
1 clove garlic, chopped
2 tbsp butter
Parsley, finely chopped
And then it’s off to the preparation:
You can either buy the stockfish already “watered”, or you have to let it soak in cold water for about nine hours. Please change the water again and again in between.
Then make the fish stock by bringing all the ingredients to the boil in a pot. Slowly boil the watered fish in it until it is soft. This takes about 10 minutes.
Melt the butter in a large pan and add the finely chopped onion, garlic and potato slices. Fry everything like roast potatoes until golden brown. Now take the stockfish out of the broth, free it from skin and bones and chop it up.
Now add the stockfish to the roasted potatoes, season everything with salt and pepper, swirl the pan once more and sprinkle everything with the finely chopped parsley. Your traditional South Tyrolean Stockfischgröstl is ready.
It goes very well with a green salad.
We wish you “an Guatn!”