24H before cooking rinse the salt off your cod and cover it with water in a dish. Change the water 5 times throughout the next 24H, that is the usual time for most of the salt to be removed.
Peel and rinse your potatoes, cut them in half and boil them with the milk, the cream, the peeled garlic and the bay leaves.
Once cooked take your potatoes out and let them cool
Strain the milk/cream and set aside for later
Meanwhile cook the cod in a pan filled with cold water and allow to just boil (see note)
Remove a piece of fish and check if the meat pulls apart easily it is ready
Separate the fish meat into small filaments removing the bones
In a bowl add the olive oil little by little to the fish meat stirring constantly
Once it is done add the potatoes and about half of the milk/cream
Add a little hot pepper and mix it all with a fork until it becomes homogeneous. Taste to check if seasoning suits you.
Spread the breadcrumbs on top and grill it shortly just before serving with a salad
Notes
Note: The cooking time for the cod is short. Usually when water starts boiling the fish is cooked. Never leave the fish into boiling water, it hardens it.