Anne Willan

Morue Basquaise

Salt Cod with Peppers and Tomatoes

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Salt cod is a Basque favourite dating back to the time when cod fishing was an important industry. Its pungent flavour is ideally suited to the ‘basquaise’ garnish of onions, garlic, tomatoes and a mixture of green and red peppers.

Ingredients

1 kg salt cod

Method

Soak the salt cod in water for 1-2 days, changing the water occasionally.

When ready to cook, put the cod in a pot, cover generously with water and bring just to a boil. Leave to cool in the liquid.

Heat the olive oil in a saucepan, add the onions, leeks and garlic and cook until soft but not brown. Add the peppers and cook over a low fire, stirring until slightly softened. Add