1. Prepare the cod by cutting it into pieces and leaving it to soak overnight for
12 hours.
2. After soaking the cod overnight scrape off
the scales and put the pieces in a pan of cold water
3. Place
the pan over a medium heat then just before boiling point remove the pieces of
cod - drain off the water - remove any bones from the cod at this point
4. Put 200ml of the oil in a strong earthenware casserole dish and then
slice 4 garlic cloves finely - heat the oil and fry the sliced garlic, when it
turns golden brown remove the garlic from the oil and set aside for later
5. Add the prepared pieces of cod (skin side up) and the stock to the casserole
dish and continue cooking over a medium heat - move the dish from side to side
now and then to prevent the fish from sticking
6. Meanwhile
in a frying pan heat the rest of the oil and 2 cloves of sliced garlic until the
garlic turns golden brown
7. Add the rest of the oil and
garlic to the contents of the casserole dish a little at a time
8. Finally when the sauce has thickened put the fried garlic slices on top
of the contents of the casserole dish and garnish with a little chopped fresh
parsley - serve straight from the casserole dish
