Stockfish with Asparagus and Pancetta

Method

• Place the stockfish in a pot with bay leaves, half a lemon, and a handful of salt, then cover with cold water. Bring to a boil and cook for 15 minutes.
• Turn off the heat and let the fish steep for 15 minutes. Set aside one glass of the cooking water for later. Drain the rest of the cooking water.
• Sauté chopped shallots and pancetta in a skillet, adding dry Martini or vermouth.
• Add asparagus, finely chopped parsley, stockfish, and the glass of cooking water.
  After 5 minutes, add the cream and let the mixture simmer for an additional 5 minutes before serving.