Provençal Shredded Salt Cod Bake

Name: Provençal Shredded Salt Cod Bake
Prep time: 40 min
Total time: 40 min
Yield: 8 servings
Cuisine: Française
Ingredients: 2.2 lbs (1 kg) dried salt cod; 1 bay leaf; 3 garlic cloves, minced; 2 yellow onions, thinly sliced; 3 ripe tomatoes, roughly chopped; 7 oz (200 g) cooked potatoes, sliced into rounds; 3 oz (80 g) Kalamata black olives; 4 hard-boiled eggs, cut into wedges; 6 tablespoons extra virgin olive oil; Fresh flat-leaf parsley; Freshly ground black pepper

By Marie Lefebvre · Updated September 17, 2026

A hearty and aromatic dish bringing together flaky salt cod with ripe tomatoes, golden potatoes, and briny black olives in a true Southern French style. Easy to make yet impressive at the table, this crowd-pleaser is perfect for a comforting family dinner.

Prep⏱️ 40 min

Servings👥 8 servings

Difficulty📊 Easy

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🛒 Ingredients

8 servings

2.2 lbs (1 kg) dried salt cod
1 bay leaf
3 garlic cloves, minced
2 yellow onions, thinly sliced
3 ripe tomatoes, roughly chopped
7 oz (200 g) cooked potatoes, sliced into rounds
3 oz (80 g) Kalamata black olives
4 hard-boiled eggs, cut into wedges
6 tablespoons extra virgin olive oil
Fresh flat-leaf parsley
Freshly ground black pepper

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Directions

1
The day before, desalt the cod by soaking it in a large bowl of cold water. Change the water 3 to 4 times over 24 hours to remove excess salt.
2
Bring a large pot of water to a boil. Add the cod, turn off the heat, cover with a lid and let it poach for 20 minutes off the heat — this keeps the flesh tender and moist.
3
Drain the cod, let it cool slightly, then shred it by hand, carefully removing all bones and skin.
4
Make the Provençal sauce: heat 4 tablespoons of olive oil in a skillet over medium heat. Sauté the garlic and onions until soft and lightly golden. Add the chopped tomatoes and bay leaf, simmer for 8 minutes.
5
In a baking dish, spread the shredded cod in an even layer. Top with the sliced potatoes, then spoon the Provençal sauce generously over everything.
6
Bake at 350 °F (180 °C) with a fan for 10 to 12 minutes, until heated through and lightly golden on top.
7
Remove from the oven, arrange the boiled egg wedges and black olives on top. Return to the oven for 1 minute to warm through. Drizzle with raw olive oil, season with pepper, scatter fresh parsley and serve immediately.

💡 Chef's Tip

For extra-tender cod, add a splash of milk to the poaching water. Pre-desalted salt cod is available in specialty food stores and is a great time-saver.