This is one of the rare dishes coming from Spain which find a place in some of the French cookery books, and it is the great national dish for Good Friday.
Soak the cod for 12 hours. Put it in a saucepan of cold water, bring to the boil and, as soon as it comes to the boil, remove the fish, and drain on a colander. Take the bones out carefully, without breaking the pieces of fish, then roll in flour and fry to a golden colour in hot oil. Slice
To serve, put a layer of sauce in the dish, place the fish on this and over it pour more sauce. Sprinkle with breadcrumbs and parsley, and set in the oven to brown.