2 to 3 liters of milk
750 g of salted cod
150 ml of olive oil
2 medium onions, cut into thin slices
3 cloves of garlic, cut into thin slivers
1 medium tomato, peeled and seeded, cut into small cubes
160 g of parsley, washed and chopped into large pieces
12 cooked quail eggs
20 small black olives, pitted
1 kg of potatoes
2 to 3 liters of milk
750 g of salted cod
150 ml of olive oil
2 medium onions, cut into thin slices
3 cloves of garlic, cut into thin slivers
1 medium tomato, peeled and seeded, cut into small cubes
160 g of parsley, washed and chopped into large pieces
12 cooked quail eggs
20 small black olives, pitted
1 kg of potatoes
Two days before preparing the dish, start removing the salt from the cod
To do this, place it in a container with water, which should be kept in the refrigerator
Change the water every 12 hours
On the day of preparation, place the cod in a pot with the skin side up and cover it with milk
Put the pot over heat and, when the milk starts to boil, turn off the heat and drain the liquid
When the cod is cool enough, break it into flakes, removing any bones or skin
Reserve the flakes
Peel the potatoes and cut them into 2-centimeter cubes
Boil them in water with salt
Drain and reserve
When serving, fry the potatoes
They should be crispy on the outside and tender on the inside
Drain them on paper towels
In a large frying pan, heat the olive oil over medium heat
Cook the onion until it's soft and translucent, without browning
Add the garlic and cook for another minute
Then add the tomato and stir well to warm through
Add the cod flakes, stir well, then add the parsley and quail eggs
Stir well again and, before turning off the heat, add the olives
Serve the cod with the potatoes.
