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SALT COLD WITH OLIVES
Remove the skin of the cod, cut into pieces and desalt for 24 hours changing the water several times. The next day, put it into a casserole covered with cold water. Bring to a boil and continue boiling for 5 minutes. Drain and dry. Flake the cod. During this time wash and cook the potatoes in their skins for 20 minutes. Drain, let cool, then peel and slice. In a pan slowly dissolve the garlic in the oil. Remove from the heat and garnish with layers of cod, sliced boiled eggs, potatoes, tomatoes, olives and capers. Put over a medium heat for 15 minutes. Cover and cook another 10 minutes.
