Dryfish with tomato and shallots.
This is what you do
Soak the fish for 2 days, remember to knock it well first. Cut it into fine serving pieces. Boil the fish over steam added a little white wine, this makes the fish whiter, softer and more juicy than when boiling in water. Rinse the tomatoes in boiling water for a few seconds. Peel off the skin and remove the lining. Cut the tomato meat into cubes. Bring to a boil and strain with power, cook until mixture thickens. Season with salt and pepper.
Cut the bacon into cubes and fry them crispy and golden. Purify the sugars and steam them in lightly salted water with a little butter. Arrange the onion mixture on plates. Put the fish over and sprinkle with bacon and sugar peas. Serve with boiled potatoes.