|Desalted cod pieces||12 (about 2" x 3")|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||4 Clove (20 gm), peeled|
|Parsley||2 Tablespoon, chopped|
Put cod in hot water on very slow fire for 2 1/2 hours.
When cod has softened, remove bones and return it to hot water.
Crush four garlic cloves and chop very fine.
Put them to fry very slowly in I/3 cup olive oil in a flat earthenware casserole.
When the garlic takes on color, add parsley.
Remove casserole from fire until the oil is just barely sizzling.
Return to fire to add drained pieces of cod.
Shake the casserole and give it a twist from time to time.
Five minutes after putting in cod, turn fish over.
When it has been cooking in the oil 10 minutes, add 2 tb of the water in which the cod cooked previously.
Continue cooking for another 5 minutes; shake casserole from time to time to blend.
By then, the gelatinous juices of the cod will have combined with the olive oil to make a sauce the consistency of a thin cream sauce.