Salt Cod Bouillabaisse

Ingredients

• 1 kilo 200 salt cod
• 1 décilitre and a half of oil
• 125 grammes onions
• 70 grammes white of leek
• 25 grammes garlic
• 1 litre and three quarters of water
• 15 grammes salt
• 2 grammes pepper
• 1 pinch saffron
• 1 strong bouquet garni
• 4 large Hollande potatoes
• 1 décilitre oil
• 2 strong pinches chopped parsley
• slices of bread
• garlic

Instructions

1. Cook the 125 grammes of onions, 70 grammes of white of leek and 25 grammes of garlic, all chopped, in 1 décilitre and a half of oil without letting them colour.
2. Moisten with 1 litre and three quarters of water, season with 15 grammes of salt, 2 grammes of pepper and a pinch of saffron, and add 1 strong bouquet garni.
3. Bring to the boil, add 4 large Hollande potatoes cut into thick rounds and cook 12 to 15 minutes.
4. Add the salt cod, cut into large well-trimmed squares, and 1 décilitre of oil.
5. Continue cooking over a brisk fire until cod and potatoes are thoroughly done.
6. A few seconds before the end of cooking, throw in two strong pinches of chopped parsley.
7. Dress in a timbale and serve at the same time slices of grilled bread rubbed with garlic and soaked with court-bouillon.