Rougail de Morue. The dry salt cod, previously soaked, is skinned, boned and flaked, and fried in oil. When it is of a light brown, add a good pinch of chopped onion, sufficient sliced tomatoes to cover the fish, 1 chilli pepper pounded in a mortar, and salt. Cover and cook till the tomatoes are shrivelled. Before serving, remove the and from the saucepan to let the steam escape, as the rougail should be served almost dry. Rougails are eaten either as hors-d’oeuvre or used as condiments during meals.