Cod, Potatoes, and Eggs

Estofinade à la Rouergatte

Preparation info

  • Servings:


    • Difficulty


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.