600 grams of cod
5 deciliters of milk
2 garlic cloves
1 red pepper
1.5 deciliters of olive oil
parsley and bay leaf
125 grams of instant puree
3 boiled eggs
50 grams of peeled almonds
8 tablespoons of mayonnaise.
After the cod is well soaked, place it in the milk.
Cut the onions into thin half moons and the garlic and peppers into strips.
Sauté in half the oil and add the bay leaf and parsley.
Cook the cod in the remaining oil, add the sautéed and put it in the oven to finish cooking.
Once cooked, place in a Pyrex dish, decorate with the mashed potato and sprinkle with chopped boiled egg and sliced almonds.
Cover with mayonnaise and bake in the oven to brown.
When serving, decorate to taste with olives, parsley or slices of boiled egg.