Potatoes stewed in green sauce

• De salt the cod and then chop into small square pieces.
• Prepare a fumet.
• Cook the eggs, peel and then cut in half lengthways.
• Cook the peas English style.
• Peel the potato and then cut into 1 cm thick slices.
• Chop the garlic and parsley into brunoise.

For cooking the potatoes:

• Heat up the garlic until very warm, then add the potato, sauté and add some parsley.
• Add fumet until covering the potatoes and leave to cook on a low heat.
• Once the potato is cooked, add the garnish (the cod, peas and boiled egg) and cover off the heat (if it is a small amount the cod will cook with the heat of the potatoes).
• Add salt and the rest of the parsley.