1 pound potatoes
8 ounces fresh cod fillet, center-cut, skinless
3 large or 4 medium, tart, sweet oranges
1 medium white onion, finely chopped
2 small tomatoes, blanched and peeled
1/4 cup black olives, chopped (a bitter, oily, wrinkled variety)
1/2 cup extra-virgin olive oil
1 to 2 tablespoons white wine vinegar
1 tablespoon ground Espelette pepper (you can substitute ground cayenne pepper if Espelette pepper is not available)
1 pomegranate, seeds removed
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