Gratinated dryfish. For 4 people

This is what you do

Remove skins and bones by splitting the fish longitudinally. Cut off the fins and pull off the skin with a pair of pliers. If it is difficult to remove the back legs, they can be knocked out with a small ax. The stockfish should then be watered for 4 days. Change water once a day. When the fish is watered down, it is cut into thumb pieces across.

Bacon and vegetables are sautéed in butter until soft. Add wheat flour and let it simmer slightly. Add fish broth and white wine while stirring vigorously, to be sure not to get lumps of wheat flour. Boil and season with salt and pepper. Pull the frying pan off the heat and add the cream and the rest of the white wine. Lay the fish pieces in a greased refractory form. Sprinkle shrimp and mussels outwards. Beat the sauce with the vegetables out and sprinkle cheese over. Grate in the oven for about 1 hour at 150 degrees.