Cod Provençal Style
Cod is a staple in Provençal cuisine, celebrated for its robust flavors infused with garlic, tomatoes, and thyme. This dish is traditionally baked au gratin in a terracotta tian for an irresistible finish.
Preparation: 15 minutes. Cooking: about 1 hour 20 minutes. Soaking: 24 hours.
Ingredients for 4 servings:
500g salted and dried cod, 6 leeks, 4 shallots, 2 garlic cloves, 1 large red bell pepper, 1 lemon, 4 tablespoons chopped parsley, 3 rusks, olive oil, ground black pepper.
Instructions:
Soak the cod in cold water (skin-side up to avoid retaining salt) for 24 hours, changing the water several times. Drain, place in a saucepan, cover with cold water, bring to a boil, then poach gently for 6-7 minutes without simmering. Drain, remove skin and bones, and flake coarsely.
Trim and wash the leeks, cutting into even segments. Peel and finely chop the shallots and garlic. Halve the bell pepper, remove seeds and membranes, and slice into strips.
Heat olive oil in a pan. Add shallots, garlic, and leeks; sauté while stirring until softened. Add bell pepper strips and season with black pepper. Simmer for a few minutes.
Oil a gratin dish and spread half the vegetable mixture. Layer cod pieces, a few lemon slices, and half the parsley. Top with remaining vegetables and garnish with more lemon slices.
Crush rusks into breadcrumbs, mix with remaining parsley, and sprinkle over the dish. Drizzle with olive oil. Bake in a medium oven for 50 minutes. Increase heat briefly to brown, then serve directly from the dish.
