Heat the oil in a pot or high saucepan, without boiling or frying (between 60 and 80 degrees), add the garlic and chilli whole, leave for 5 minutes at this temperature and add the cod (if it is for rations more or less 7 cm x 7 cm) add oil (if necessary) to cover it more than a centimetre, the time is relative depending on the thickness and size, so with this size and temperature 10 minutes (or when you see that the slices can be separated), remove the cod from the oil so that it does not continue to cook and put aside.

Meanwhile, in another pot boil water with laurel, salt and a pinch of rosemary, peel and cut the potatoes into slices a finger wide (1.5 cm) and add to the water, and 5 minutes before they are cooked add the saffron, cover and remove from the stove.

Whip the garlic cream, place the garlic in a bowl, add oil from the cod cooking and mix as if you were making mayonnaise, add a little water from the potato cooking and continue adding oil and water as the cream becomes whipped.

For plating, place the garlic cream over the drained potatoes and the cod on top of them. Use the saffron from the water and place the threads over the cod.