1. Peel, wash and cut the potatoes into dice.

2. Wash the cod. Put the cod, garlic and potatoes in a saucepan; cover with water and cook until the potatoes are cooked.

3. Drain the ingredients in a strainer and keep the cooking water aside. Soak the bread crumbs in the cooking water. Before the cod cools down, remove all the bones with great care and crumble the cod.

4. In a mortar or mixer, crush the cod, potatoes, garlic and pressed bread crumbs to get a puree. Add the extra virgin olive oil slowly and whisk, like mayonnaise, until the puree is smooth and light.

5. In a small bowl, mix the crushed tomatoes with the lemon zest.

6. Put half of the prepared puree in a greased mold. Cover with the crushed tomatoes and the rest of the puree.

7. Drizzle with a light stream of extra virgin olive oil and pass under the grill of a preheated oven for about 20 minutes.

Presentation tip: Serve very hot with a slightly seasoned lettuce salad with extra virgin olive oil and lemon.