Norwegian Stockfish with asparagus, smoked bacon and dry Martini | Seafood from Norway
This recipe, constructed by Italian Chef Franco Favaretto, combine the Norwegian Stockfish with the tastes of Italy.
Ingredients
- 600 g watered out and cleaned dried cod
- 400 g asparagus, green
- 200 g pancetta
- 250 ml cream
- 1 jar dry Martini or Vermouth
- 3 pcs shallots
- 1 pcs bay leaf
- 0.5 pcs lemon
- olive oil, extra virgin
- salt and pepper
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