Stockfish is at the origin of the preparation—but stockfish requires a number of days more soaking than salt cod . . . A glance at the list of ingredients may not be very inspiring, but the result may surprise you. It is a nourishing dish that does not lend itself well to a first course (unless followed by no more than a light vegetable preparation), and a cool (about 50° Fahrenheit) young red wine will accompany it better than a white.
The cod should be poached (its water perfumed with herbs) and the potatoes and eggs boiled so that all are still hot when assembled together.
Mix the garlic purée and parsley together well, add the eggs, and stir gently with half of the olive oil. Add the potatoes to the remaining oil over medium heat, toss with the flaked cod, and gently stir in the egg and persillade mixture, peppering generously; turn out onto a heated platter.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.