Ratatouille with lightly salted cod and olives

Ingredients

• 4 lightly salted cod fillets, each 140 grams
• 2 l water to poach the cod
• 1 tsp salt to poach the cod
• 2 cloves of garlic, finely chopped
• 1 shallot, finely chopped
• 1 green pepper, thinly sliced
• 15 cherry tomatoes, halved
• 1/2 courgette, diced
• 1/2 large aubergine, diced
• 2 tbsp olive oil
• 1 tin tomatoes (4 dl)
• 1/2 l water
• 1 tsp salt
• 10 turns of a pepper grinder
• 32 black olives
• 50 leaves fresh basil