boil the cod the eggs and the potatoes for the cod 5 minutes will be enough since the water is boiling. Do not salt the water as it is already salted enough. | ![stockfish cod](../../../../RECIPES/main/mincedcodgenovese/brandacujun/branda26.jpg) |
![eggs](../../../../RECIPES/main/mincedcodgenovese/brandacujun/branda27.jpg) | ![potatoes](../../../../RECIPES/main/mincedcodgenovese/brandacujun/branda25.jpg) |
peel and bone the fish | ![stockfish](../../../../RECIPES/main/mincedcodgenovese/brandacujun/branda28.jpg) |
![stockfish](../../../../RECIPES/main/mincedcodgenovese/brandacujun/branda32.jpg) | shredd it using a fork |
shell the eggs and slice | ![eggs](../../../../RECIPES/main/mincedcodgenovese/brandacujun/branda29.jpg) |
![olives](../../../../RECIPES/main/mincedcodgenovese/brandacujun/branda30.jpg) | remove the stone from the olives and mince |
press the clove of garlic | ![garlic](../../../../RECIPES/main/mincedcodgenovese/brandacujun/branda31.jpg) |
![tomatoes and ancovies](../../../../RECIPES/main/mincedcodgenovese/brandacujun/branda33.jpg) | mince also the tomatoes and chop the anchovies |
keep an egg apart for garnishing. mix all in a pot and stir well | ![tomatoes](../../../../RECIPES/main/mincedcodgenovese/brandacujun/branda34.jpg) |
![potatoes](../../../../RECIPES/main/mincedcodgenovese/brandacujun/branda35.jpg) | peel and slice the potatoes while hot with a fork or with the potato ricer and mush |
add a little of extra virgin olive oil | ![olive oil](../../../../RECIPES/main/mincedcodgenovese/brandacujun/branda36.jpg) |
![salad](../../../../RECIPES/main/mincedcodgenovese/brandacujun/branda37.jpg) | stir well and make the salad homogenous, dress with the remained extra virgin olive oil and salt |
you can serve either cold or tepid. The day after the preparation it is also better. | ![stockfish salad Ligurian style](../../../../RECIPES/main/mincedcodgenovese/brandacujun/branda24.jpg) |