Baguette with Stockfish Puree and Figs
Heat olive oil in a pan and saute the shallot and garlic in it. Add the potato cubes, crumbled stock fish and bay leaf. Pour in the sherry and fish stock. Simmer for about 15 minutes over low heat until the potatoes are cooked. Let cool and strain through a sieve, collect the broth, and take out the bay leaf.
Cut the figs into thin slices. Puree the strained stockfish-potato mixture with 120 ml (approximately ½ cup) collected broth. Season the puree with lemon juice, salt and pepper.
Brush the baguette slices with the puree and top with figs.