In Provence, aioli is a traditional dish of salt cod, vegetables, and eggs, served with a garlic mayonnaise sauce, which is also called aioli. It is an experience as much as a meal. We came across this recipe at a small inn and restaurant, the Relais Notre-Dame, during a trip to Haute Provence for the very first issue of SAVEUR.
Yield: serves 6-8
- 2 lb. salt cod
- 2 bay leaves
- 4 black peppercorns
- 9 whole small onions
- 2 cloves garlic
- 8 medium beets
- 8 young artichokes
- 1 whole cauliflower
- 1 lb. green beans
- 8 whole carrots
- 8 medium potatoes
- Coarse salt
- 8 hard-cooked eggs
- <a href="https://www.saveur.com/article/Recipes/Aioli">Aïoli/ (Garlic Mayonnaise)</a>
- Soak salt cod in cold water for 36–48 hours, changing water often.
- Combine bay leaves, peppercorns, 1 small onion, and garlic in a pot with 4 cups water. Bring to a boil, lower heat, and simmer for 20 minutes. Cool, then add salt cod, bring back to a simmer for 20 minutes. Let fish cool and remove any skin or bones.
- Trim and wash all vegetables. Rustic style is appropriate, so leave them whole, peeling and trimming if necessary. Poach vegetables separately in boiling, salted water until cooked and tender. Keep warm in a low oven.
- To serve, arrange fish, vegetables, and eggs on platters and serve with the aïoli.
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