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A dish traditional in the Languedoc and Provence areas of France - especially the city of Nimes. It is composed of pounded salt cod (which has been previously soaked in water), garlic and olive oil; on completion, the whole resembling mashed potatoes. Indeed the dish is often diluted with mashed potato (but this happens more often outside its traditional area). The finished dish is often served with a fried egg on top. See recipe in Gourmet Britain Recipe section; See 'Salt Cod'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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