Its preparation begins with soaking the codfish, washing the cabbage leaves with cold water, and peeling and cooking the potatoes. The codfish fillets are involved in the cabbage and secured with a thick string before they are placed in the oven. While they are in the oven, slice the onions and fry them in olive oil until they are brown. Remove the fillets from the oven when the cabbage leaves are completely dry. Then remove the string and place it on a platter together with the sliced boiled potatoes. Finally, place the onions on top of the fillets and pour plenty of olive oil. It is traditionally served with cornbread.