Perennial Baccalao with victory onions

We occasionally eat wild fish and are particularly fond of baccalao (dried salted cod from Lofoten).
These were yesterday’s ingredients (list at the bottom):

Top left and clockwise: Dandichokes / løveskokker (the white blanched part which is under the soil surface and hence blanched) plus masses of green leaves; Scorzonera / scorsonnerot (Scorzonera hispanica) blanched shoots from the cellar; Victory onion / seiersløk (Allium victorialis); 7 varieties of heriloom Norwegian potatoes; Ramsons / ramsløk (Allium ursinum) at the top right; Cirsium canum tubers; Scorzonera / scorsonnerot (Scorzonera hispanica) roots; Sweet cicely / spansk kjørvel (Myrrhis odorata); blanched lovage / løpstikke (Levisticum officinale); stinging nettle / brennesle (Urtica dioica); Caucasian spinach / stjernemelde (Hablitzia tamnoides) and garlic / hvitløk and golpar spice (ground seeds of Heracleum spp.)
The greens are added at the end so as not to overcook.