Boil the broccoli and the leek cut into small circles in salted water, roast the bell peppers, peel and trim them, chop the chicory head and stir-fry it with a little oil.
Mix the leek with a little butter and season with salt and pepper.
Cut the stockfish in four pieces and cook them in water and milk.
Spoon the leek cream to the centre of a plate, then place the strained stockfish on top
of it and garnish with vegetables all around it.
Season with an emulsion of anchovy juice and freshly ground white pepper.