Cook the potatoes with skins in a saucepan with water and without salt. When these have lost colour, mash them with cod in the form of meatballs and include in this paste the four cloves of garlic, chopped parsley and eggs without beating. Flour the meatballs and fry them.

Roast flour in a pan with oil, and then toss the chopped tomatoes, allowing them to sauté a few minutes before incorporating the meatballs. Cover the whole with water and let it boil for ten more minutes. Rectify salt and it will be ready to serve.