Gaspesian quiaude

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

Preparation

• Sauté the salted lard cubes in a large pot, drain and set aside.
• Sweat the onions in oil.
• Flour the onions, add the butter, brown and add the potatoes.
• Cover with fish stock. Bring to a boil. Salt and pepper. Cook for 25 minutes or until the potatoes are fully cooked.
• Add the monkfish, cover and let simmer for 10 to 15 minutes.
• Add a little parsley before serving.