1 kg salted haddock
1 bundle of fresh leeks or wild leeks
1 large bundle of fennel (or use parsley and celery instead)
2 finely chopped onions
2 ripe, finely chopped tomatoes
1/4 finely chopped small cabbage
2 small cups olive oil
1 cup flour
pepper to taste
Chop the haddock into pieces. Salt it again in plenty of water which you change 4-5 times over a period of 8-10 hours. Strain the liquid and dry the fish with absorbent paper towels
Fry haddock the next day in a cup of hot olive oil, after covering the it in flour.
Pour the remaining olive oil into a skillet with a heavy bottom and sautee the onion for 5-6 minutes.
Stir in the remaining greens and the tomato and add a cup of water.
Cover and simmer for 35 minutes.
Before they are entirely cooked, make space among the weeds and in the fried haddock. It is not mixed in at all. You just sprinkle with a pinch of pepper and allow to simmer for ten more minutes. Serve hot.