Gaspesian quiaude | A WAVE OF FLAVOURS

Ingredients

• 150 g (⅓ lb) salted lard, cut into very small cubes
• 2 large onions, diced
• 60 ml (¼ cup) vegetable oil
• 50 g (5 Tbsp) flour
• 30 ml (⅛ cup) butter
• 1 kg (2.2 lb) potatoes, cut into large cubes
• 2,5 l (85 oz.) water diluted with a little fish stock
• 1,5 kg (3.3 lb) monkfish, cut into large cubes
• Salt and pepper to taste
• Small bunch of flat parsley, chopped