Morue et Légumes Cuits sur Braise

This is associated with an old Provençal custom. On Sunday nights fathers were responsible for dinner, and this was one of their treats. They would light a fire with the help of all the children, then the whole family would sit around the fireplace and chat while the cod and the vegetables sizzled on the grill.

The dish was sometimes prepared with unsoaked dried cod, but cooked that way it is too salty for my taste. This is the version I have chosen.