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SALT COD STEW

Cut the cod into pieces and desalt for 24 hours in a large amount of cold water. Change the water often. Remove the skin, bones and any other parts from the cod with a knife or scissors. Cut it into pieces around 3 inches square. Place in a pan, cover with cold water, bring to a boil. Remove from the heat and poach for 5 minutes (the cod should remain firm). Drain, set aside. Peel the potatoes and cook them in 2 tablespoons of oil in a pan. When they are brown, sprinkle on the flour. Let it soak in, stirring constantly. Add the crushed garlic, a few spoonfuls of cod water, the bouquet garni and the cod. Pepper but add very little salt. Cover, put into a hot oven at 210F for 25 minutes. Take out the bouquet garni, sprinkle with chopped parsley, add a little oil and put back into the oven for 5-6 minutes. Serve in the same dish with a cloth wrapped around the edges.
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2 1/3 lbs salt cod
2 lbs potatoes
oil
1 tbsp flour
1 clove garlic
1 bouquet garni
parsley
salt, pepper
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15
mn
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40
mn
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Aquitaine
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Fish
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Tavel
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