Place this mixture inside the corn bread. Sprinkle the chopped parsley and serve garnished with some parsley branches and olives. Serve with boiled broccoli or sprouts.

Crumb the cornbread and place it in a wide container, add the flaked cod and the finely chopped garlic. Mix well. Season with salt and drizzle with olive oil and vinegar.

With a teaspoon, remove the inside of the corn bread, taking care not to damage the outside, as it will serve as a container/bowl to place the tiborna. Set aside.

Cut the surface of the corn bread in a circle and make the bottom look like a bowl/pot (the piece you will cut will be the lid).

Grill the cod and remove the skin and the bones. Set aside.