Step 1: Cooking
Soak the salt cod in cold water for 48 hours, changing the water every 6 hours.
Cut the peppers and the fennel into 1/2 x 2 inch (1 x 5 cm) slices. Thinly slice the onions, and julienne the leeks. Shape the potatoes into barrels, and slice thinly.
Sweat the onions and leeks in olive oil with the crushed garlic and the star anise. Sauté the three different peppers in olive oil in three separate pots. The amount of salt used to season the peppers will depend on how salty the cod is.
Sauté the fennel slices, and mix with the onions and leeks. Stew gently on the side of the range. Add the consommé, and cook gently.
Sauté the potatoes in olive oil. When they are brown, deglaze with consommé, and cook until tender.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse