Morue à la Bordelaise

Salt cod is a popular dish in the south-west of France, and each region has its own way of preparing it. The Basques are particularly economical, for they have a soup called Ttoro of which the most primitive version is no more than the water in which salt cod has been cooked, combined with olive oil, bread, garlic, parsley, basil, rosemary and sage. However, Bordeaux is the principal port of entry for the morue which arrives from Newfoundland, and the Bordelaise way of preparing it is perha