Salt Cod Recipe from Provence
With modern day refrigeration it may not longer be necessary to salt cod as a preservation technique, but in many countries the local diet has revolved around salted fish for at least 500 years. It is said in Portugal that there are at least as many recipes for bacalhau as there are days in the year.
In France, salt cod is called brandade the Provence Gourmet shares his recipe for an easy main dish similar to a shepherd’s pie using salted cod. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes.
Image Credits: All photos were provided by and published with the permission of Provence Gourmet
Cod ‘Brandade’ à la Provencal
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Note: The cooking time for the cod is short. Usually when water starts boiling the fish is cooked. Never leave the fish into boiling water, it hardens it.