This is in my top ten list of favourite things to eat. It uses salt cod, which is a little difficult to find, but if you have an enterprising local continental food store, then you might be in luck. I have made it using fresh cod, but the final flavour lacks the characteristic pungency that you get with the real thing. The dish is a speciality of Provence, Nimes in particular, where it is most often eaten at religious festivals, particularly Easter and Christmas Eve.
Always look for