Base made with: cod, milk and olive oil. You can add lemon juice, garlic, parsley or another spices (thyme, rosemary, laurel…). Normally, it’s served like a Parmentier (milk or cream purée mixed with cod) and baked in oven.
Until the refrigeration’s invention, you could only conserve Cod by salting and drying. An Atlantic and North Sea fishermen tradition where Cod was caught abundantly.