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Morue à la Malouinaise
Salt cod with potatoes and cream
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
St Malo was once harbour to the notorious corsairs, but is now home to Brittany’s cod fleet. Much of the cod is salted, but recipes abound for cooking it fresh as well. Just south of St Malo in Dinan, cod cheeks are deep fried and relished with a glass of cider.
Ingredients
| salt cod |
Method
Soak the salt cod in a bowl of cold water for 1-2 days, changing the water and turning the cod several times. Drain the cod, put it in a pot, cover generously with cold water and bring just to a boil. Turn down the heat as low as possible and poach the cod for 15 minutes or until it flakes easily. Drain it thoroughly, flake the flesh, discarding any bones or dry pieces, and transfer it to a but