Brandade of Salt Cod

Salt cod made its way to the south of France from Norway as long ago as the Middle Ages, when it was traded for olive oil. The northern waters produced vast quantities of cod and the climate was ideal for dry-salting the fish - in fact, Norwegian salt cod is still regarded as the best. Spanish, Portuguese and most Italian food stores stock salt cod, which is hard, coated in crusty salt and has a strong odour; lengthy soaking in water prepares the flesh for cooking.

Salt cod is serve