STOCKFISH "à la MONÉGASQUE"

For six persons :

• Two and a half pieces of Stockfish soaked through water
• Six pieces of Stockfish bowels soaked through water
• One green and one red pepper
• Three chopped onions
• Three nice leeks, a half piece of celery thinly sliced=20
• One kilo of fresh tomatoes (or a can of crushed tomatoes)
• Garlic, parsley, herbs of Provence
• A tablespoon of Curry powder
• Olive oil and small black olives
• Six mid-sized potatoes

Peel and carefuly dress the stockfish, then cut it in dices.
Cut the bowels in strips.
In a stewpan, poor 10 cl of olive oil and let the onions, leeks and celery melt making sure they don't color themselves.
Cut in dices the peppers and brown them in a separate pan, with some olive oil, then add them with the other vegetables in the stewpan.
Add the stockfish and the curry in the stewpan, place the cover and let cook a few minutes.
Crush the tomatoes and brown them in a pan with olive oils and herbs of Provence, then add in the stewpan.
In a little pan, heat 5 Cl of olive oil, throw in garlic and parsley (chopped), turning them into a compote, then add in the stewpan.
Add the bowels, salt, pepper, and some water if it seems dry.
Carefully mix with a wood spoon and let simmer for about at least an hour.
Add the potatoes, cut in dices and let cook until all is ready. Taste for seasoning, and serve with the little black olives.
Enjoy!

Marcel ATHIMOND December 1993