To remove the salt from the cod, place in cold water with the skin side up 24 hours before. Change the water multiple times.

Add the cod to a saucepan of cold water. Bring to the boil. As soon as it boils turn the heat off and leave the cod in the saucepan for 15 minutes with the lid on.

Remove from the water and allow to cool before handling. Using your fingers as you'd be able to feel for any fish bones to remove, gently pass the cod meat through your fingers and flake the meat. Set aside.

Cook the potatoes in a pot of salted water, drain and allow to cool until they can be handled then peel and dice. Set aside.

Boil the eggs until fully cooked through. Allow to cool until they can be handled then peel and dice. Set aside.

In a wok or frying pan, heat the olive oil over a medium heat, then add the onion and garlic and fry for 2-3 minutes or until the onions are soft.

Add the cod and combine with a wooden spoon.

Add the potatoes gently stir, carefully not to break the potatoes too much.

Add the eggs and the parsley and gently mix it all together.

Check seasoning, add more salt and pepper if needed and sprinkle with parsley. Serve immediately.