Salt Cod Cooked in Olive Oil and Sherry Vinegar

This was inspired by Pierre Roudgé at Vanel in Toulouse. Preparation should start at least the day before.


  • lb / 680 g thick fillet of salt cod
  • 1 lb / 455 g new potatoes
  • 8 oz / 230 g ripe tomatoes
  • ¼ pt / 140 ml extra virgin olive oil
  • 2–3 tbsp sherry vinegar
  • flat-leaved parsley, chopped
  • freshly ground black pepper


Soak the salt cod for at least 24 hours and up to 48 hours in several changes of cold water. Drain, put it in a shallow saucepan and cover with fresh cold water. Over a low heat, bring the water just to the point where the surface breaks.

Remove from the heat, and put to one side. The fish will continue to cook without toughening. Meanwhile, scrub and boil the potatoes until tender, then drain. Peel, deseed and chop the tomatoes. Drain the fish and flake it. Heat the olive oil in a frying pan over a moderate heat. Turn the fish in the olive oil until well coated, and add the sherry vinegar, potatoes, tomatoes and some of the parsley. Bring to the boil, season with pepper (the dish is unlikely to need further salting), and serve garnished with the rest of the parsley.