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In France, brandade de morue is a popular baked gratin dish of potatoes mashed with rehydrated salted cod, seasoned with garlic and olive oil. Some Southern France recipes skip the potatoes altogether and blend the salted cod with seasonings into a paste. [7] many recipes are found in France, like Grand aïoli, Raïto or Gratin de morue [8].
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First the salted cod is soaked cold water for 24-48 hours to remove the excess salt. Once desalted, the cod is drained and patted with a towel. Then the fish is crumbled and poached for about 10 minutes. For the sauce the onions, garlic and bell peppers are first sautéed . Then tomato puree and paprika are added and cooked. To finish the dish ...
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The recipe uses stockfish, with salt cod being the most common. The simplest version of the recipe consists of the cod, garlic, olive oil, and salt and pepper. [5] The fish is poached in water or milk with garlic. [3] [5] After poaching, it is deboned, if necessary.