Discovered in the 15th century towards the island of Newfoundland, off Canada, the cod was imported into France by the Basques and the Bretons. Long regarded as the dish of modest families, cod has since gained its acclaim in French gastronomy. Let’s discover together the characteristics of this fish like no other.
What is cod?
Cod is a term for a family of fish (gadidae), mostly caught in cold Atlantic and Pacific waters. Renowned for their pearl flesh and their flavor, however, cod has not always been unanimous, once considered a popular dish and particularly despised by the wealthy classes.
Its history in France begins at the late middle ages, period of great poverty. At that time, cod enjoyed great popularity, thanks in particular to its long conservation. Noble families consume this fish themselves, seeing in it a very exotic novelty.
Cod made its way to the beginning of the 20th century, where it gradually became unpopular. In the 1950s, she was the basis of food for poor families, costing little money and accommodating a large number of vegetables. It was not until the 2000s that cod recovered its credentials, even though it was already much appreciated in the West Indies and at Portugal.
Economic cod brandade
Cod with mashed potatoes and poached egg
Mackerel stuffed with cod brandade
Pataniscas (cod pancake)
Cod brandade with egg and truffle
Portuguese cod croquettes
Traditional cod brandade
Cod brandade puree
Tapas of smoked cod and tapenade
Cod and mojito accras
Cod with black tagliatelle
Steamed cod see the recipe for Steamed cod
Tomatoes stuffed with cod brandade
Tomatoes stuffed with cod brandade
Bacalhau pasteis (Cod fritters)
Cod acras, rougaille sauce
Caribbean brandade of cod
Martinique cod accras
What is the difference between cod and cod?
Imagine there aren’t any! France is the only country in the world to make a distinction between cod and the cod. So while “cod” means fish in its fresh or frozen form, “cod” is actually its dried and salted version. The difference between the two terms is therefore only a matter of preparation.
What are the benefits of cod?
Cod is known for its many benefits. Rich in protein, iron, sodium and vitamin D, we even extract the famous Cod liver oil, renowned for its action on the bones and intellectual development of the youngest. So many reasons to cook cod, especially since it is eaten all year round, apart from certain varieties caught from January to April.
How to cook cod?
To cook cod, you have to know how to choose it. If you are concerned about its freshness, always choose fillets with white or pale yellow flesh, because the darker the fish, the more uncertain its freshness. Similarly, do not hesitate to ask your fishmonger about his degree of salting, even if you must desalt it, soaking it in water for a full day before cooking.
Cooking side, cod lends itself to all tastes, even if it is often found in court-bouillon or in the oven, as with one of its most emblematic recipes, Cod brandade.
Originally from Nîmes, this dish resembles a parmentier, which makes it very popular among children. You need 500 g of cod (previously desalted in several baths), 500 g of potatoes (mashed), 1 bunch of parsley, olive oil, garlic, salt and pepper . Mix everything before baking for 20 minutes at 200 ° C. You get a delicious dish for 4 people. Easy, right?
A recipe for dinner: the Provencal cod gratin
You want to cook cod, but you don’t want to get into a traditional brandade ? Why not try a variant, with a Provencal gratin? For 4 people, you will need 500 g of cod, 500 g of potatoes, 2 onions, 2 tomatoes, 3 cloves of garlic, parsley, fennel, bay leaf, black olives, olive oil. olive, salt and pepper.
On the preparation side, start by doing desalinate cod for a day in cold water, changing its water 2 or 3 times. Then chop your onions and cloves of garlic, cut the tomatoes, and chop your parsley. Cook the potatoes with their skin in parallel, then cut them into rings. In a saucepan filled with water, submerge your cod with fennel and bay leaf, bring to a boil, then iron over very low heat for 10 minutes. When cooked, drain your fish, crumble it by hand, and set aside. Continue by frying the onions, garlic, tomatoes and parsley in olive oil, then leave to cook for 10 minutes, seasoning to your liking. Finally, in a large dish, alternate layers of potatoes and cod, incorporating each time the preparation based on onions and tomatoes. Drizzle the whole with a drizzle of olive oil, and bake for 25 minutes in an oven preheated to 180 ° C. Enjoy your meal !