Difficulty:[usr 2]
Preheat the oven to 180°C.
Poach the cod for 15 minutes in the hot milk flavored with bay leaves. Drain it, remove the bones and reserve the flesh of the fish in the milk.
Boil the peeled potatoes. Drain them and mash them with a fork. Chop the olives, herbs and garlic. Mix these ingredients with the potato flesh. Add half of the olive oil, 4 tablespoons of the cooking milk and the drained fish flesh. Mix with a fork.
Cut off the tops of the tomatoes. Empty them with a teaspoon and fill them with stuffing. Arrange the tomatoes in a large earthenware dish, drizzle with the remaining oil. Bake for 25 minutes.
Enjoy hot with an olive oil mash, or cold with a baby spinach salad.
