In a pan, cook the Bacalao for a few minutes.
Remove the Bacalao to a cloth and dry it very well.
In the same pan with the same water where the Bacalao was cooked, cook the potatoes.
Once the potatoes are cooked, drain them and let them dry well.
On a cutting board, chop the garlic, onions and parsley. Add the Bacalao in a bowl and finally season with salt and pepper.
With the help of a passe-vite, puree. Add it to the preparation. Add the eggs and mix everything together.
Heat the oil in a frying pan and fry this dough in quenelles.