boil the cod the eggs and the potatoes
for the cod 5 minutes will be enough since the water is boiling. Do not salt the water as it is already salted enough.
peel and bone the fish
shredd it using a fork
shell the eggs and slice
remove the stone from the olives and mince
press the clove of garlic
mince also the tomatoes and chop the anchovies
keep an egg apart for garnishing.
mix all in a pot and stir well
peel and slice the potatoes while hot with a fork or with the potato ricer and mush
add a little of extra virgin olive oil
stir well and make the salad homogenous, dress with the remained extra virgin olive oil and salt
you can serve either cold or tepid. The day after the preparation it is also better.