Brandade of Fresh Codfish with Crouton and a Tomato-Olive Vinaigrette

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1 1/2 pounds fresh boned codfish

1/2 cup extra-virgin olive oil

Salt and pepper

1 sprig thyme

1 sprig tarragon

2 shallots, peeled and minced

1 pound boiled cooked potatoes

2 cloves garlic, minced

Cayenne pepper

1 French baguette, sliced in 1/2-inch slices

Tomato Olive Vinaigrette, recipe follows

Tomato-Olive Vinaigrette:

3 ounces fresh-squeezed tomato juice

1/2 ounce pitted and chopped black Nicoise olives

1/2 ounce olive oil

2 basil leaves, chiffonade

Salt and pepper

Balsamic vinegar

1 tomato, peeled, seeded and diced