Provence.
It is a ragoût made of onions,
tomatoes, garlic, pounded walnuts,
thyme, rosemary, fennel, parsley,
bay leaves, red wine, capers, and
black olives, all simmered in olive
oil.
In this sauce either dried salt cod
or eels are cooked.
GRILLADE AU FENOUIL
This famous Provençal dish is
usually made with a loup de mer, a
kind of sea bass, one of the best
fishes of the Mediterranean. A red
mullet can be cooked in the same
way. The cleaned fish is scored