Preparation:

tenderize dry cod well with mallet or pestle and leave to soak in water for 24 hours (replace water if necessary). When it becomes pliable, cook until meat and bone become tender in the middle. Then remove bones and black skin from cooked cod. Season the cleaned meat with salt, pepper and garlic and start pounding it with the pestle in a bowl, gradually adding vegetable or olive oil. Pound until it assumes the appearance of mashed potatoes, with visible fibres and pieces of cod.

Serving: as an independent dish, spread on bread (recommendation: fry pieces of bread in olive oil on both sides). In Istria it is customarily served with pasta, cabbage or polenta.