Heirloom tomatoes stuffed with salt cod and potato purée

Total time: 45 minutes, plus overnight soaking

Servings: 4

Note: The salt cod and potato purée is adapted from a recipe by Paula Wolfert in "The Cooking of Southwest France." Depending on the quality of tomatoes, they may be hollowed out and seeded, or if they are really flavorful, beautiful tomatoes, you may want to only partially scoop them out.

Salt cod and potato purée



1/2 pound salt cod

3 sprigs parsley

1 sprig thyme

1 bay leaf

1 onion, quartered

1 clove garlic, halved

3 black peppercorns

1 small russet potato (about 6 ounces), peeled and cut into 8 pieces

6 tablespoons roasted walnut oil, divided

1/2 lightly beaten egg

1/2 teaspoon chopped garlic

6 tablespoons milk

Freshly ground pepper to taste

1. Soak the cod overnight in cold water to cover, changing the water a few times.

2. Rinse the cod and cut it into three or four pieces. Place the cod in a large saucepan and cover it with fresh cold water. Add the parsley, thyme, bay leaf, onion, garlic and peppercorns. Heat it slowly until the first white foam appears at just under a simmer. Remove from the heat, cover and let stand for 10 minutes.