Morue à la Provençale

Gratin of Salt Cod

Preparation info

  • 4

    • Difficulty


Appears in

A Table in Provence

A Table in Provence

By Leslie Forbes

Published 1987

  • About

Brandade de morue, with its high proportion of oil & milk (about 8 fl oz/¼ litre oil & 8 fl oz/¼ litre milk beaten in to every 2 lb/1 kg of salt cod), can sit heavily on uninitiated stomachs. This 19th century dish of cod gratinéd with fresh lemon & sweet red pepper is a lighter alternative.


  • 1 lb/500 g (before soaking) dried salt cod
  • 6 leeks, trimmed & sliced lengthwise


First prepare salt cod: soak it in cold water (changing the water frequently) for 24-36 hrs. Drain, cover with more cold water and cook briskly below boiling point-salt cod must never boil-for 8-10 mins, until just tender. (This is the point when the cod would be used for Aïoli or Brandade.) Preheat the oven to 175°C