Place the desalted cod in cold water in a pan and heat. When it boils, lower the heat, let simmer for 10 minutes. Drain, remove skin and bones. Separate into 6 pieces. Flake the leftover cod. Mix together finely the chopped parsley, a teaspoon of thyme and a crushed bay leaf. In an ovenproof casserole, put half of the potatoes, sliced. Sprinkle with half the crushed bay leaf, half the herb mixture and half the raisins. Add the flaked cod. Lightly pepper. Cover with the rest of the potatoes, then set the 6 pieces of cod on top. Cover with sliced tomatoes. Sprinkle on the rest of the seasoning. Add the oil. Put into the oven at a moderate temperature (350F) and cook for 25-30 minutes.
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2 1/3 lbs desalted cod
2 1/3 lbs potatoes cooked in their skins
1/2 cup raisins
1 cup olive oil
2 garlic cloves
pepper, thyme, bay leaf, parsley
3 medium-sized tomatoes
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25
mn
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25
mn
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We recommend you serve a white CÖtes-de-Provence with this dish.
