Rick Stein cooks salt cod fritters with parsley and garlic in Barcelona on Saturday Kitchen.

The ingredients are: 500g dried salt cod fillets (also sold as bacallà/bacalao), 1 fresh bay leaf, 2 medium-sized floury potatoes (about 200g each), peeled and thinly sliced, 2 tbsp olive oil, 50g plain flour, 3 medium free-range eggs, 2 garlic cloves, crushed, leaves from 2 large sprigs flatleaf parsley, chopped,salt and freshly ground black pepper, For the allioli, 4 garlic cloves, peeled, ½ tsp salt, 1 egg yolk from a medium free-range egg and 175ml extra virgin olive oil.