½ kg fresh codfish
about ¾ kg potatoes (boiled whole, then peeled and thinly sliced)
a bunch of parsley leaves
5-6 cloves garlic
salt and pepper
a fair amount of olive oil
Cook and sieve the fish reserving 2 dl of the cooking water.
Bone the fish tearing “flakes” of meat.
Place the sliced potatoes and the fish into a pot with a lid. Season with salt and pepper.
Add the finely sliced garlic and parsley, olive oil and the water in which the codfish was boiled.
Put the lid on and shake the pot well (for at least 5 times) for the ingredients to soak up the flavours and for the potatoes and fish to combine.
If it looks too dry, add more olive oil and shake again.
Serve cold or luke-warm.
You can use hake instead of cod to make Hake Bianco ;.), which will be equally tasty.