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
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