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Codfish, Biscayenne

Soak two and a half pounds boneless cod during the night, drain, then divide it in pieces. Rub the inside of a baking dish with a bean sound garlic. Parboil codfish for five minutes, drain, then add it to baking dish. Peel and cut in pieces three fresh red tomatoes and sprinkle over codfish. Finely chop six sound shallots, three branches parsley, branch chervil, and sprinkle over tomatoes with a half teaspoon pepper, then dredge over three tablespoons bread crumbs. Thoroughly heat two tablespoons olive oil and pour it over all, set in oven for forty-five minutes, remove and serve.