Salt Cod and Potato Puffs

Place the salt cod in a medium bowl and add enough cold water to cover.

Cover the bowl and let it sit in the refrigerator for 24 to 36 hours, changing the water occasionally until the water no longer tastes salty.

Drain well.

Prepare the Garlic Sauce (Alioli).

In a medium saucepan, place the soaked salt cod and quartered potatoes.

Add enough cold water to cover and a pinch of salt.

Cover the saucepan and bring it to a simmer over low heat.

Cook for about 15 minutes or until the potatoes are tender when pierced with a knife.

Drain well and let them cool slightly.

Peel the potatoes and pass them through a ricer into a medium bowl.

Crumble the soaked cod and fold it into the mashed potatoes.

Stir in the mashed garlic, chopped parsley, salt, and pepper.

Add the egg yolks and mix well.

Cover the bowl and refrigerate the mixture for 1 hour.

Heat at least 1 inch of olive oil in a large skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Drop the cod and potato mixture by rounded tablespoons into the hot oil.

Cook, turning several times, until the puffs turn golden.

Use a slotted spoon to transfer the puffs to paper towels and let them drain.

Serve the Salt Cod and Potato Puffs hot with Garlic Sauce (Alioli) on the side.