Fried Cod in Potato Broth

For the potato broth, peel the potatoes and cut them into quarters lengthwise. Put the vegetable soup and white wine into a saucepan with the potato wedges and two sprigs of marjoram. Season with salt and cook the potatoes for about 20 minutes until al dente. Leave the potatoes in the cooking juices to keep them warm.

Heat a coated frying pan, pour in olive oil and briefly sear the unsalted cod fillets on both sides. Cook in the heated stove at 120 degrees for about four to five minutes.

To finish the potato broth, remove the marjoram sprigs.

Reheat the potato broth and add halved Taggiasca olives and a tablespoon of olive oil. Season to taste with salt and freshly ground pepper.

To serve, divide the potato vegetables evenly among four preheated deep plates. Season the cod fillets with black olive fleur de sel and place on the potato vegetable form.

To garnish, carefully roast a few pine nuts in a frying pan without oil and form together with a few plucked marjoram leaves on the fish.

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