This dish is originally from Castilla La-Mancha. It usually likes when the first snow falls and some people say that to get it right it is necessary to add a little melted snow in its cooking.
Wash the potatoes and cook them in a pan with water for 30 minutes. Season Place the eggs in another saucepan with water and salt and let cook for 10 minutes. Put water to heat in another casserole, add the cod and cook for 5 minutes. Reserve the cod water.
Peel and chop the garlic finely. Peel the potatoes and cut them. Peel the eggs and cut them into quarters. Casca the nuts and reserve them.
Grind the garlic in a mortar. Put them in a bowl. Add the potatoes and continue cooking. Add the crumbled cod and mix well. Pour a little oil while stirring. If you see that it is very thick, take a little of the broth resulting from cooking the cod (it should look like a puree).
Serve the mixture in 4 clay pots. Garnish with half nuts and pieces of egg. Place a leaf of parsley.
