Cod, Potatoes, and Eggs

Estofinade à la Rouergatte

Preparation info

  • Difficulty


  • Servings:


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

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.


  • 2 or 3 cloves garlic, peeled, pounded to a purée in a mortar
  • Large handful chopped parsley
  • 4 hard-boiled eggs, cut into pieces
  • 1 cup olive oil
  • 2 pounds firm-fleshed potatoes, boiled in skins, peeled, and thickly sliced
  • pounds soaked salt cod, poached (as described earlier) in water containing bay leaf and thyme, and flaked (bones and skin removed)
  • Pepper (salt depends on the saltiness of the cod—it may not be needed)


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.