Brandade de morue

Cod is a common food in coastal areas all around the world. Many cultures use a substantial amount of salt to cure this fish, which must be removed before cooking, to preserve the fillets. Because the conservation method was formerly crucial to preserving the fish's quality until it could be transported or sold at the market, preserved fish were more prevalent than fresh fish. The fishing villages around the Mediterranean coast, particularly those in Provence and the surrounding Languedoc, have historically engaged in this custom.

One of the most comfortable foods from Provence, salt cod is the hero of brandade de morue, a dish with a strong scent. The first forms of the dish brandade de morue had milk and garlic, claims Regions of France. In more contemporary versions, potato puree has been added. Everything is combined like a mousse, cooked as a gratin, topped with grated, salty cheese, and baked until it is browned.