This cornerstone of Provençal food was traditionally eaten on Ash Wednesday, as part of the big Christmas dinner, or on Fridays. But, of course, any day you have the urge to enjoy some aïoli, by all means do so.
1. In a medium saucepan, bring the stock to a boil over medium-high heat. Reduce the heat to medium-low and add the cod. Cook for 4 to 5 minutes. With a slotted spoon, remove the cod and set aside on a plate lined with paper towels. Remove from the heat.
2. In a separate medium saucepan with a steaming basket insert, bring the water to a boil over high heat. Add the carrots and cook for 3 to 4 minutes, until they start to soften. Remove the carrots from the steaming basket and set aside.
3. Add the haricots verts to the steaming basket and cook for 2 to 3 minutes, until they start to soften. Remove from the heat. Remove from the basket and set aside.
1. Using a mortar and pestle, crush together the garlic and salt. Add the potatoes, 1 at a time, and continue working until the mixture forms a thick paste.
2. Slowly whisk in the oil, creating an emulsion. The aïoli should be thick but not solid.
3. Transfer to a serving bowl. Serve surrounded with the cod, vegetables, and hard-boiled eggs.
Provence Food and Wine by François Millo and Viktorija Todorovska Title Page Copyright © 2014 by Viktorija Todorovka and Francois Millo All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.