Bread the soaked klippfish, toast it and set aside. Prepare a sofrito with the finely chopped onion and tomato sauce, chop the garlic, parsley, hazelnuts, almonds and pine nuts and add the saffron. Mix everything with a little bit of water and add to the sofrito form. Add the cheese crumbled in small pieces and crush it with a fork so that it combines with the sofrito. Pour the calvados and make a few minutes. Pour it through a sieve. Put the fried pieces of clipper fish in a shallow round earthenware dish and pour the sauce, diluted with a glass of water.
If the Roquefort tastes too much, add a few drops of Calvados and a little water, but the sauce must remain thick.
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