Morue et Légumes Cuits sur Braise

Dried Cod and Vegetable Barbecue

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

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.


  • 2 pounds dried cod
  • 12 small potatoes, unpeeled and washed
  • 6 small white onions, peeled
  • 6 garlic cloves, unpeeled
  • 1 bottle good olive oil
  • 1 bottle red wine vinegar
  • salt
  • peppercorns in a pepper mill


Soak the cod for several hours or overnight in cold water, changing the water according to the instructions on the package. Drain the cod and cut the fillets in half.

Light a fire and wait until the flames are out and the wood or charcoal is glowing. Place the potatoes and the onions on a fine-meshed grill. Add the cod and the garlic cloves. After 15 minutes turn the potatoes over with tongs (do not turn the cod—it might fall apart) and cook until all the ingredients are tender—it will take from 20 to 30 minutes.

Place all the ingredients on a warm platter and pass it around with the cruets of oil and of vinegar, the salt shaker, and the pepper mill. Each person will peel his or her potato and garlic clove, and the seasoning will be done individually.

Serve with a cool rosé and a Salade Mesclun or Salade Amère.