Baccalà alla Vicentina

Method

1. Soak salted cod in water for 24 hours, changing water daily.
2. Cook potatoes and onions in boiling water until tender.
3. In a pan, sauté garlic in olive oil, add cod and cook until flaky.
4. Mix with potatoes and onions, add butter and season.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.