2. In the oil used before, fry the peeled and sliced in thick rings potatoes, Trickle them in absorbent paper
3. Peel the onions and 8 cloves of garlic. Cut them in slim rings and stew in 1,5l of olive oil. Put the 2 cloves of garlic and the boiled spring greens in 1l of olive oil.
4. Put the cod slices at the centre of the plate and the onions on the top of the cod slice, the fried potatoes and the spring greens should be on the side.
