Instructions

Chop garlic and leeks into brunoise. Shred cod with your hands, and set aside.
Heat olive oil in a Non-stick Magefesa Skillet. Add the garlic, then incorporate leeks before garlic starts taking on color.
Let cook over low heat.
Incorporate the cod to the pan and then add the cream. Cook for a few minutes.
Season with salt and pepper taking into account that cod, although desalted, still contains a certain amount of salt.
Pour mixture into in a Magefesa blender and process, adding the virgin olive oil gradually until a homogenous texture is achieved.
Serve, either warm or cold, on toasted bread.

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