Salted Cod and Potato Pancake with Egg Custard

Method

1. Soak the salted cod in water for 24 hours, changing the water every 6 hours to remove excess salt.
2. Cook the potatoes in boiling salted water until tender, then mash them.
3. In a pan, melt butter and sauté garlic and onions until translucent.
4. Add the mashed potatoes and stir to combine.
5. In a separate bowl, beat eggs with milk, salt, and pepper.
6. Pour the egg mixture over the potato mixture and stir gently.
7. Cook over low heat, stirring constantly, until the mixture thickens and forms a creamy texture.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.