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Fish, South and mountains

Grand aioli with salt cod and steamed vegetables

Grand aioli is a Provençal dish made of poached salt cod, steamed vegetables, hard boiled eggs and a homemade garlic mayonnaise. It serves 4, takes 50 minutes, is rated easy, and costs about €5.00 per person. Success depends on soaking the salt cod the day before and keeping all ingredients at room temperature so the aioli comes together.

A grand aioli tonight, with salt cod, steamed vegetables, hard boiled eggs and a generous homemade garlic mayonnaise.

Grand aioli with salt cod and steamed vegetables
Total time
50 min
Difficulty
Easy
Cost per person
€5.00
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Grand aioli plays on contrasts, tender salt cod, still firm steamed vegetables, plain hard boiled eggs, and a garlic mayonnaise that ties everything together. You eat it with your fingers or a fork, picking whatever you like, dipping into the aioli, going back for more. Nothing is fixed, which is exactly what makes it such a sharing dish.

It's the kind of dish that works best for a leisurely Sunday lunch with family or friends, once you've soaked the salt cod the night before and timed each vegetable just right. Kids like picking at the colorful vegetables and dipping them in the sauce, while adults appreciate how simple and generous the whole spread is. Mon Chou brings this one out as soon as the weather warms up, in spring and summer, when the new season vegetables arrive.

The ingredients

4 people

Fish counter

  • Salt cod, soaked 600 g

Fruits and vegetables

  • Potatoes 600 g
  • Carrots 4
  • Green beans 300 g
  • Cauliflower 0.5
  • Garlic 5 cloves
  • Lemon 0.5

Dairy

  • Eggs 4
  • Egg yolk 2

Pantry

  • Olive oiloften in the pantry 20 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Fish

The step by step recipe

  1. Hard boil the eggs in boiling water, then cool them and peel. 10 min

    Plunge them into cold water to peel more easily.

  2. Peel the potatoes and carrots, cut them up, and steam them along with the cauliflower florets. 25 min

    Pull out each vegetable as soon as it's cooked through.

  3. Cook the green beans in salted water, then cool them quickly. 8 min

    Ice water locks in their bright color.

  4. For the aioli, crush the garlic cloves in a mortar with the salt, add the egg yolks, then whisk in the oil in a thin stream to build the emulsion, brighten with lemon.

    All ingredients should be at room temperature, so the aioli doesn't split.

  5. Poach the salt cod in barely simmering water, drain it and plate with the vegetables, eggs and aioli. 8 min

    Don't let it boil, the cod will fall apart and toughen.

Our tips to get it right

  • Cook the vegetables separately and pull each one out as soon as it's tender, cauliflower and carrots don't need the same time as potatoes.
  • Make the aioli right before serving, a garlic mayonnaise doesn't hold well for hours and loses its texture.
  • Taste the poached salt cod before plating, if it's still salty despite soaking, add an hour or two to the soak next time.

The variations

  • Swap the salt cod for fresh cod poached for a few minutes, the flavor is milder and there's no soaking to plan ahead.
  • For a vegetarian version, skip the fish and double the vegetables, add chickpeas for protein.
  • To save time, buy pre peeled vegetables and ready made hard boiled eggs, you'll easily shave off twenty minutes.

What to serve it with

  • A well chilled rosé from Provence
  • Grilled country bread
  • A tomato salad to start

Storage

Keep the vegetables, eggs and salt cod separate from the aioli, in sealed containers in the fridge, for up to 2 days. The aioli doesn't freeze well, it separates once thawed. Serve leftovers cold or just slightly warm, the aioli doesn't reheat nicely.

Questions about this dish

Can you use a different fish instead of salt cod?

Yes, fresh cod or haddock work well and skip the soaking step entirely. Just poach it for a few minutes, since fresh fish cooks faster than salt cod.

Can you make grand aioli ahead of time?

The vegetables, eggs and salt cod can all be prepped hours ahead and kept in the fridge. Make the aioli last, right before serving, so it keeps its creamy texture.

The aioli split, how do you fix it?

Start with a fresh egg yolk at room temperature and slowly whisk in the broken aioli as if it were oil. This saves the sauce most of the time.

Is this dish good for kids?

Yes, many kids enjoy picking at the colorful vegetables and hard boiled eggs. Serve the aioli on the side, since raw garlic can be a strong flavor for little ones.

How long does it take to make a grand aioli with salt cod and steamed vegetables?

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

How many calories are in a grand aioli with salt cod and steamed vegetables?

About 690 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 a grand aioli with salt cod and steamed vegetables cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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