Ingredients
Preparation
- Place the stockfish in a pot with the bay leaf, half a lemon and a handful of salt, cover with cold water and bring to a boil, then continue cooking for 15 minutes.
- Turn the heat off and leave to sit for 15 minutes; drain the cooking water, keeping a glass for later.
- Pan fry the chopped shallots and smoked bacon and add the dry Martini or Vermouth.
- Add the asparagus and finely chopped parsley, the stockfish and the glass of cooking water.
- After 5 minutes, add the cream and continue cooking for another 5 minutes, then serve.