Cut the cod into pieces and place them into a pan full of water. Leave it in water for 2 to 3 days in refrigerator, changing the water twice daily.After soaking, change the water again and place the cod and water to a skillet, along with a bay leaves and cook for 30 minutes on a low heat section of the grill, removing any foam that comes to the surface.After 30 minutes, remove the cod from the pan and place in a mesh colander with handle. Place over the flame and leave there for 10 minutes.Remove cod from the basket and place back in skillet. Press 2 cloves of garlic into skillet and pinch of smoked salt and mix well.Take a wooden spoon (or hand blender) and start to mix vigorously, slowly adding the olive oil. *The quantity of the oil will depend on the cod itself.Continue mixing until the cod breakdown into a spreadable texture.Serve on fresh cut bread slices or grilled slices of polenta.Sprinkle top with some cracked black pepper.
1 pound of dried/salted Cod2 cloves garlic2 bay leavesSmoked salt & fresh cracked pepper
Good olive oil (Bonacci)