Salt Cod Sète

Morue sètoise

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About


  • 400 g salt cod, cut into pieces 6 cm across and then soaked for 24-36 hours
  • 6 tbsp olive oil
  • 2 onions, finely chopped
  • 2 cloves garlic
  • 1 large tomato, skinned, de-seeded and chopped
  • 2 bay leaves
  • 4 medium potatoes, peeled and sliced
  • 75 g black olives
  • 75 g green olives
  • 1 tbsp chopped parsley


    Make the batter by putting the flour in a bowl, drop in the egg and start to work it into the flour, adding a few teaspoons of water at a time, and eventually beating the mixture until smooth. Beat in the olive oil and allow to stand.

    Poach the fish according to the recipe for brandade de morue. Discard the skin and bones and place the cod in a colander to dry off.

    Heat half the olive oil in a pan large enough to hold the fish. Soften the onions, garlic and tomato over a low heat until soft and jam-like. Add the bay leaves, potatoes and olives. Just cover with water, bring to the boil and cook until the potatoes are tender. Taste for salt, but remember the cod will be salty too.

    Heat 3 tablespoons of olive oil in a second frying-pan. Make sure the pieces of cod are dry, whisk the batter, dip in the pieces of cod and fry them, turning them carefully so they do not break.

    When they are nicely browned, transfer them to the pan with the potatoes, heat through, scatter on the parsley and serve hot.