If you buy salted cod that hasn’t been soaked you will need to do this 48 hours before you start cooking. Place the cod loins in a bowl full of water for 2 days and change the water 3 times a day. When you are ready to cook the dish start by boiling the cod loins in unsalted water for 5 minutes.
In the meanwhile, cut the potatoes into small cubes and fry them in sunflower oil until golden brown. You don’t need to peel them but if you want to make it a bit more fancy, by all means do it. Make sure you let them rest in kitchen roll for long enough until most of the fat has dried.
While the potatoes fry, remove the cod from the water and shred the flesh with your fingers discarding all bones and skin. At this stage pre-heat the oven at 200 degrees Celsius (180 for fan assisted ovens), 400 Fahrenheit, Gas Mark 6.
Chop the garlic, leek and onion and place in a large sauce pan with the olive oil and cook for 5 to 10 minutes. Add the cod and prawns and mix well. Cook for another 5 minutes.
Add the cream and let it warm through by mixing well for a couple of minutes. Add the potatoes and chopped parsley and mix well.
Spoon the mixture into a Pyrex dish or any oven-proof dish and grate the two cheeses to cover the whole surface. You can add more than it’s specified in the recipe if you want.
Let it cook in the oven until golden brown (approx. 20 minutes). Fry an egg per person and place on top. It’s ready to serve! It’s wonderful served with a fresh salad.