Several garlic cloves and 1 bobby are fried(annoyed) in olive oil until they become golden, move back(retire) from the oil and this one is left to cool.

The cod taking the salt from, dries off very well with a cloth and it is placed with the skin downward in a casserole of mud. The previous oil is added and more olive oil, (approximately 1 ó 2 centimeters) is added.

It is put to the fire to warm the oil but avoiding it to boil, moving the casserole in rotating sense to allowing the oil mixing with the gelatine that is going out of the cod and this way to achieve a thick and white sauce.

It is suitable to withdraw occasionally the casserole of the fire to moderate the boiling, but without stopping moving the casserole always in the same sense.

Once finished, they are adorned with the garlics and it is served immediately.