La quinquebine

The natives of the Camargue used to travel the long way to Bordeaux to buy their cod, which they paid for using their home-farmed salt as a means of currency. They would use salt to preserve the cod, a technique that has become widespread all over the south. It is called morue. (It should be noted that morue is not at all the same as stockfish which forms the basis of the Aveyronnais estofinado and which is wind-dried and not salted.) Of the many ways of preparing mo