Skip to content

Fish, South and mountains

Estofinado with grilled bread

Estofinado is a dish from the Aveyron region made of salt cod, potatoes and eggs mashed together with walnut oil, served with grilled bread. For 4 people, it takes 50 minutes and a medium skill level, for about €4.50 per person. The key to success is mashing the potatoes coarsely and adding the walnut oil in a thin stream, so the texture stays chunky and creamy instead of turning into a smooth puree.

Tonight, an estofinado from the Aveyron, this creamy mix of salt cod, potatoes and eggs in walnut oil, with grilled bread.

Estofinado with grilled bread
Total time
50 min
Difficulty
Medium
Cost per person
€4.50
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Estofinado is a rustic mash that blends flaked salt cod, soft potatoes and hard boiled eggs, all bound with walnut oil. The texture stays deliberately coarse, with visible chunks rather than a smooth puree. The briny flavor of the cod meets the roundness of the walnut oil and the sharp bite of raw garlic, for a result that feels honest and comforting.

This is a Sunday dinner or family meal dish for cold weather, especially in fall or winter. It takes a bit of organizing, between cooking the cod, boiling the eggs and getting the oil right, but nothing technically difficult. Fans of fish and regional French dishes will enjoy this classic from southern France and the mountains, less known than brandade but just as generous.

The ingredients

4 people

Fish counter

  • Stockfish or desalted salt cod 500 g

Fruits and vegetables

  • Potatoes 700 g
  • Garlic 3 cloves
  • Parsley 1 sprigs

Dairy

  • Eggs 3

Pantry

  • Walnut oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Allergens Fish, Eggs, Gluten

The step by step recipe

  1. Cook the potatoes in salted water with the desalted cod for 20 minutes. 20 min

    Add the cod last if it is already desalted, it only takes a few minutes to cook.

  2. Hard boil the eggs in boiling water. 10 min

    Plunge them into cold water afterward to peel them easily.

  3. Drain the cod and potatoes, mash everything together with the chopped garlic and parsley.

    Warm the walnut oil with the garlic so it flavors the mix without being too sharp.

  4. Stir in the walnut oil in a thin stream until you get a creamy texture.

    Do not add all the oil at once, adjust the texture to your taste.

  5. Grill the bread, serve the estofinado with the hard boiled eggs in wedges. 5 min

    Spread it on warm bread, it is a real treat.

Our tips to get it right

  • Check how well the cod has been desalted before cooking, it should have soaked long enough not to taste too salty, extend the soaking time in cold water if needed.
  • Save a bit of the potato cooking water, it can help loosen the texture if the mix looks too dry before you add the oil.
  • Chop the garlic and parsley very finely so they spread evenly through the mash without leaving sharp, overpowering bits.

The variations

  • Swap the salt cod for fresh poached cod if you are short on time for desalting, the flavor will be milder but the texture stays close to the original.
  • Add a splash of olive oil alongside the walnut oil if you want to soften the flavor for less adventurous palates.
  • For a quicker version, use store bought pre desalted cod and cut the potatoes into small pieces to shorten their cooking time.

What to serve it with

  • A well dressed green salad
  • A glass of dry white wine
  • Pickles for a tangy touch

Storage

Estofinado keeps for 2 days in the refrigerator in a sealed container. It does not freeze well because the potatoes and eggs turn grainy. Reheat it gently in a pan or over a double boiler, stirring so it does not stick.

Questions about this dish

Can you use fresh cod instead of stockfish?

Yes, store bought pre desalted cod works very well and saves you the long soaking hours needed for dried stockfish. The flavor is slightly milder but the recipe stays true to the original.

Should the estofinado mash be blended smooth?

No, definitely not in a food processor, the texture should stay coarse with visible chunks of cod and potato. Mash it with a fork or a potato masher to keep some bite.

Can estofinado be made ahead?

You can cook the cod and potatoes a few hours ahead, then finish mashing and adding the oil just before serving. The dish tastes best freshly bound and still warm.

Why use walnut oil instead of another oil?

Walnut oil gives this Aveyron recipe its signature flavor, round with a slightly toasted edge. You can swap it for olive oil, but the character of the dish changes noticeably.

How long does it take to make an estofinado with grilled bread?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an estofinado with grilled bread?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an estofinado with grilled bread cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, gluten. Always check the labels of the products you buy.

Cuisine from the South and the mountains

See all

Recipes with raw garlic

See all