Preparation

• Soak the cod thoroughly to reduce the salt content.
• Peel the potatoes and cut them into slices. Place them in a bowl with plenty of water, changing frequently overnight (at least 8 to 20 hours).
• Prepare the vegetables and add them to the water, changing frequently, just like the potatoes.
• Boil the eggs. Then, cook the potatoes and vegetables in two batches with plenty of water, discarding the water from the first batch after 10 minutes.
• Boil, roast, or grill the cod; flake the cod and place it on a baking sheet with the potatoes, vegetables, and eggs.
• Heat 20g of olive oil with the halved garlic. When it boils, remove and drizzle over the baking sheet.
• Bake in the oven to brown.