Morue à la Provençale
A rustic, aromatic, and deeply flavorful Mediterranean classic pairing tender cod fish with tender potato slices, rich tomatoes, and a vibrant scattering of green and black olives.
50 min
Easy
Francesa
4 servings
The story behind
You have absolutely no idea how incredibly refreshing and savory this combo is! The very first time I tried an authentic morue à la provençale was at a small portside restaurant in Marseille during a sunny summer trip. The fragrance wafting from the kitchen mixing sweet garlic, ripe tomatoes, and olive oil won me over instantly. The head chef told me that this dish is an absolute staple in the south of France because it beautifully balances the firm texture of the cod (morue) with the brightness of garden-fresh Provençal veggies and the salty kick of local olives. Personally, I absolutely love whipping this up for a fresh weekend lunch when you want a light, beautiful meal that makes you feel transported to the coast. It looks stunning if you scatter some fresh chopped parsley right on top and serve it with crispy toasted bread. To drink, an ice-cold glass of fresh mint-lime water or a crisp glass of dry white wine pairs like a total dream to highlight those bright herbal notes. It is pure comfort food.
Instructions
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1Take the desalted cod pieces, pat them completely dry with paper towels, and season them lightly with a pinch of cracked black pepper.
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2In a large deep skillet, heat the extra virgin olive oil over medium heat and sauté the sliced garlic until soft and highly fragrant without browning.
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3Add the chopped ripe tomatoes to the skillet, letting them simmer for about 8 minutes until they reduce into a rich, rustic sauce.
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4Arrange the pre-boiled potato slices inside the skillet, creating an even layer mixed into the tomato base, just like the setup in Morue à la Provençale.png.
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5Place the cod fish pieces right on top of the potatoes, cover with a tight lid, and simmer gently over medium-low heat for 10 to 12 minutes until the fish turns perfectly flaky.
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6Uncover the skillet and scatter the whole green and black olives all around the dish, letting them warm through and infuse their savory flavor for a final 5 minutes.
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7Ladle hot onto a black-rimmed white plate, finishing with a generous shower of finely chopped fresh parsley right before serving at the table.
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