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🇫🇷France

Brandade

Brandade is a salt-cod purée emulsified with olive oil, milk, and garlic.

🇵🇲Saint Pierre and Miquelon

Brandade de Morue

Brandade de morue canapés (Cod cream canapés)

A rich purée of salt cod, garlic, olive oil, and potatoes, often gratinated; a classic French dish that is a staple of the Saint Pierre and Miquelon table.

🇫🇷Provence, France

Cabillaud aux herbes

Cabillaud aux herbes is cod baked or poached with fresh herbs, lemon, and a light aromatic sauce.

🇫🇷France

Carpe frite sundgauvienne

Carpe frite sundgauvienne is beer-battered or flour-coated carp fried crisp, a Sundgau specialty served hot.

🇫🇷France

Catigot d'anguilles

Catigot d’anguilles is an eel stew simmered with aromatics and wine or stock until the fish is tender.

🇫🇷Nice, France

Estocafic

Estocafic is rehydrated salted cod cooked in the Niçoise manner with tomatoes, vegetables, and olive oil.

🇫🇷Occitanie, France

Estofinade

Estofinade is a southern salt-cod preparation mixed with potatoes and aromatics into a moist, savory dish.

🇲🇶Martinique

Fierce Avocado

Féroce d'Avocat

A mix of avocado, shredded salt cod, chili, and cassava flour; gets its name from its spicy character that hits the taste buds; once eaten by fishermen, now a refined and communal starter; the féroce d'avocat that is a Martinican appetizer classic.

🇫🇷France

Harengs marinés de Honfleur

Harengs marinés de Honfleur are herring fillets cured in vinegar with onions and aromatics for a bright bite.

🇫🇷Brittany, France

Lotte à l’armoricaine

Lotte à l’armoricaine is monkfish simmered with tomato, shallot, herbs, and a lightly spiced sauce.

🇫🇷France

Sole Meuniere

Sole meunière

Sole dredged in flour and pan-fried in brown butter with lemon and parsley.

🇫🇷France

Trout Meuniere

Truite meunière

Trout dredged in flour and pan-fried in brown butter with lemon.