Cut the cod into small squares of 3x3 cm and leave them soak in water for 24 hours, remember to change the water very often as you have to scrape the salt off it. Dry it very well and flour it, then make it brown with olive oil and a squashed clove of garlic, when it is cooked take it off the ring and let it cool down. In a large bowl prepare a marinade with oil, olives, capers, chopped parsley, chopped garlic and a tablespoon of ‘Lobster label’ Traditional Balsamic Vinegar.