Cod and Sautéed Potatoes

Morue aux Tavaillons en Fricassée

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

Another one of Mélanie’s Friday specials; it was good and I always prepare it on Good Friday. Purchase the cod in Italian markets. Fill a tub with water, soak the cod in it and let a thin stream of water run through it overnight.

Ingredients

  • 1 pound boiling potatoes, cooked in their jackets, cold
  • ½ pound dried cod, soaked overnight under running water

Method

Peel and slice the potatoes. Set aside. Remove the cod from its water bath, put it into a pot, cover with fresh cold water, and bring slowly to a boil; turn off the heat as soon as the first boil occurs and let stand 5 minutes off the heat.

Meanwhile sauté the sliced onions in butter until golden, set aside and keep warm; in the same butter, sauté the potato slices until golden, mix the