For 10 persons allow 1–1 ¼ kg (2¼–2¾ lb).
Morue is a special type of dry salt cod the best of which comes from Iceland and Newfoundland. Before being used it must be soaked under cold running water for at least 12 hours—if running water is not available, the water in which the cod is soaked must be changed frequently.
If the fish is to be served whole, cut off the fins before cooking.
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