Cod provençale style:
Very present in the cuisine of the South, cod knows many recipes always well seasoned, with garlic, tomato, thyme. It is often the terracotta tian that is used to cook it au gratin in the oven.
Preparation:15 minutes. Cooking:about 1 hour 20 minutes. Soaking:24 hours.
Ingredients for 4 people:
500g of salted and dried cod, 6 leeks, 4 shallots, 2 cloves of garlic, 1 large red pepper, 1 lemon, 4 tablespoons of chopped parsley, 3 rusks, olive oil, ground black pepper.
Progress:
Soak the cod in cold water (putting the skin on, otherwise it will retain the salt) for 24 hours, changing the water several times, drain the cod and put it in a saucepan. Cover with cold water and bring to the boil, then let it poach for 6 to 7 minutes without boiling, drain it again, remove the skin and the bones, strip it coarsely.
Trim and wash the leeks, cut them into regular segments. Peel and finely chop the shallots and garlic. Cut the bell pepper in half, remove the seeds and internal partitions, cut it into large strips.
Heat a little olive oil in a pan. Add the shallots, garlic and leeks. bring back while stirring. When the mixture is well softened, add the strips of pepper and pepper to the mill. Let simmer for a few minutes.
Oil a gratin dish and pour half of the previous mixture into it. Put the pieces of cod on it, then a few slices of lemon and half the parsley. Cover with the rest of the vegetable fondue and arrange the rest of the lemon slices as a garnish.
Crush the rusks into breadcrumbs and mix it with the rest of the parsley, spread this mixture on the dish and sprinkle with a little olive oil, put in the oven at medium heat and cook for 50 minutes. Raise the temperature a little to brown for a few minutes and serve in the dish.
