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1
Preheat oven to 350 degrees.
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2
Place garlic on a square of foil, rub with 1/2 tablespoon olive oil to coat it, and wrap securely in foil.
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3
Roast until cloves are soft, about 30 minutes.
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4
Allow to cool, remove cloves from their skins, then mash cloves with a fork.
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5
While garlic roasts, prepare potatoes and cod: Place potatoes in a saucepan, cover with water, and boil until tender, about 20 minutes.
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6
Place cod in a saucepan, add onion, and barely cover with milk.
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7
Place over medium-low heat and simmer until cod flakes easily, 15 to 20 minutes.
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8
Remove cod with a slotted spoon, transferring it to a plate to cool; leave milk at a very low simmer.
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9
Drain potatoes; remove onion from milk and discard.
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10
Return potatoes to pot and mash them.
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11
Immediately and quickly break eggs into hot potatoes and stir vigorously until fully incorporated.
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12
Beat in 2 or 3 tablespoons simmering milk until mixture is very thick and smooth.
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13
Add one tablespoon olive oil, or as desired, for flavor and texture.
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14
Add garlic (it may not all be needed) and salt and pepper to taste.
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15
Shred cooled cod as finely as possible, and add to potato mixture.
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16
Adjust milk, oil, garlic and salt and pepper as desired.
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17
Add parsley and mix well.
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18
Mound in a shallow serving bowl or on a platter.
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19
Serve at room temperature with matzo, if desired.
