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Bacalhau Artico

Served with king crab and Pernod sauce, a sauce with a distinct liquorice taste which goes splendidly with salted and dried fish. The fish is topped with tart, pickled red onion creating a lovely contrast to the rich sauce.


  • 4 fillets salted and dried fish without skin, 200 g each
  • 1 kg potatoes
  • 300 ml milk
  • 2 tbsp butter
  • 2 tbsp chopped parsley
  • 100 g king crab meat
  • 300 ml shellfish stock
  • 300 ml white wine
  • 300 ml cream
  • 100 ml Pernod
  • 1 bunch asparagus
  • 1 large red onion
  • 1 bag rocket
  • 200 ml vinegar
  • 500 ml water
  • 1 tbsp whole white peppers, or to taste
  • 1 tsp salt, or to taste
  • 2 tbsp sugar, or to taste


Make a pickling liquid from the vinegar, salt, sugar and peppercorns. Slice the red onion as finely as you can. Let them marinate in the liquid for 2 hours.

Reduce the shellfish stock and white wine to about a third of its volume in a pan on a high heat; this will take approx. 15-20 minutes. Add the cream and let it simmer for about ten minutes. Add the crab meat and the Pernod and let it boil for about 1 minute.

Boil the potatoes until properly soft then purée, adding milk and cream. Season with salt and pepper to taste and mix in the chopped parsley to finish.

Boil the salted and dried fish in a pan of water for 5 minutes. Steam the asparagus for 3 minutes.

Serve the fish with the parsley potato purée, crab sauce and steamed asparagus. Top with the mixture of pickled red onion and rocket salad.