Difficulty: 2/5
Preheat the oven to 180°C.
Poach the cod for 15 minutes in hot milk flavored with the bay leaf. Drain it, remove the bones, flake the flesh, and reserve the poaching milk.
Boil the peeled potatoes until tender. Drain and mash them with a fork. Finely chop the olives, herbs, and garlic. Combine these with the mashed potatoes. Add half the olive oil, 4 tablespoons of the reserved poaching milk, and the flaked cod. Mix well with a fork.
Cut the tops off the tomatoes and scoop out the interiors with a teaspoon. Fill the tomatoes with the stuffing mixture. Place them in a large earthenware dish, drizzle with the remaining olive oil, and bake for 25 minutes.
Serve hot with olive oil mashed potatoes or cold alongside a fresh baby spinach salad.
