The day before, soak the salted cod in cold water, changing the water at least twice to remove the salt. Once desalted, drain and finely chop the cod (you can use a food processor). Place it in a bowl and add the finely chopped garlic, finely chopped parsley, eggs (not beaten), and breadcrumbs. Mix everything together until you have a paste.

Shape the mixture into meatballs, coat them in flour, and fry them in batches in olive oil.

Set the fried meatballs aside. In the same oil (strain and remove some if there's too much), sauté the finely chopped onion. When the onion is soft, add the saffron, a little more chopped parsley, and the white wine. Let the alcohol evaporate, then add the meatballs. Cover with water and simmer until the meatballs are tender and the sauce has reduced. Adjust the salt, keeping in mind the cod is already salty.