Morue/ Stockfish

Morue fumé, also known as smoked cod, is a type of fish that has been cured and then smoked. It is a popular ingredient in many cuisines, particularly in European and African dishes. The smoking process gives the fish a distinctive smoky flavor and a firm, flaky texture.

Morue fumé is often used in dishes such as fish stews, soups, and casseroles. It can also be flaked and added to salads, pasta dishes, or used as a topping for pizzas and flatbreads. In some regions, it is also used to make traditional dishes such as brandade de morue, a French dish made with salt cod, olive oil, and garlic.

In addition to its rich flavor, morue fumé is also a good source of protein, vitamins, and minerals, making it a healthy and nutritious choice for meals. It is also relatively low in fat and calories, making it a popular option for those looking to maintain a healthy diet.