Estofinade
The estofinade is a dish originating in the valley of the Batch, containing potatoes and of dried fish. Known and appreciated in most of the Aveyron and Batch, around the basin of Decazeville, it is now tasted in all France thanks to producers of cooked and freeze-dried dishes.
This dish is mainly made up of stockfish: Cod or Haddock of Norway, salted then dried. The other principal ingredients are the potatoes, the egg S (believed and cooked), the Crème fraiche and the Huile, generally of nut.
The stockfish was imported by the Batelier S which went up the Batch since Bordeaux at the 18th century. The gabariers were restored with Livinhac-le-Haut where the fish became famous near the minors.
The estofinade is also called " estofinado" in Occitan, and " Stockfish ", or " estofi" , by abuse language in reference to the fish which composes it.
The commune of Almont-les-Junies, in Aveyron, is known to be the gastronomical capital of this dish.
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