Salt cod sauté with potatoes and cabbage

Method

1. Use desalted cod loin, thawed if frozen. Put it in a saucepan with 1.5 litres of water and bring just to a simmer. Cook gently for 8 to 10 minutes, until the fish flakes. Drain, remove skin and bones, and reserve the cooking water.
2. Peel the potatoes and cut into 2 cm cubes. Cut the cabbage into strips. Cook both in the cod water for 15 to 18 minutes, until the potatoes are tender. Drain well. Drain and weigh 200 g of canned chickpeas.
3. Heat the olive oil in a wide frying pan over medium heat. Add the sliced garlic and cook for 1 to 2 minutes without burning it.
4. Add the flaked cod, potatoes, cabbage and chickpeas. Sauté over high heat for 5 to 6 minutes, turning gently, until piping hot and lightly browned.
5. Add the vinegar, olives and chopped parsley. Season with the pepper, taste before adding the listed salt, and serve.