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This Provencal dish -- made with pounded salt cod and pureed potatoes -- is a staple in French bistros. Riad Nasr of New York City's Balthazar restaurant shares his recipe and preparation technique.

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  • 5foxyrun
    17 DEC, 2011
    Make sure to simmer the oil with the herbs for a full ten minuets. The perfume oil just infuses the potatoes and cod fish deliciously.
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