This is’ a variant of the recipe  ” Esqueixada of cod'” .

The variant more important’ the use of fresh cod instead of cod. Potatoes instead are crushed and seasoned with olive oil.
Cod and ‘a fish has a very delicate and tender meat. Also for this reason must be freshly caught. Once filleted, removed the skin and bones, it should be cut down to 24 hours at -20 degrees Celsius. Once bonded to 2 degrees, you can ‘create the dish.