650 gm(about 4) waxy potatoes, such as Dutch cream or bintje, scrubbed, coarsely chopped
300 gmsalt cod, cut into 3cm pieces and soaked in several changes of water overnight, drained
100 gmlarge green olives, such as Sicilian or verdale
To serve:coarsely chopped parsley
Preheat oven to 180C. Heat oil in a large deep flameproof casserole, add onion, stir occasionally over low heat until caramelised (20-25 minutes), stir in spices, add tomato, break up with a wooden spoon and bring to a simmer. Add potato, cod, olives and 250ml water, cover and bake until potatoes are tender (35-40 minutes), season to taste.