Soak cod in cold water for 24 hours. During soaking turn the fish a couple of times and change water.
Cook the soaked cod in salted water with bay leaf. When done, clean the fish pieces from skin and bone and tear into smaller pieces.
Peel the potatoes, slice and cook in salted water 2-3 minutes, and then drain.
Briefly fry sliced onion in two tablespoons of olive oil.
To make béchamel briefly brown flour in butter, add cold milk and cook for about two minutes constantly stirring. When done add Vegeta, pepper and grated nutmeg.
Smear the bottom of Pyrex dish with remaining oil. Place layers of blanched potato, fried onion, chopped garlic and cod one after another. Sprinkle each layer with a little Vegeta and pepper and top with béchamel sauce. Continue placing layers until all ingredients are used and end with a row of potatoes. When done add parsley and pour over with remaining béchamel.
Top with cream and bake in oven preheated at 200°C for about 30 minutes.
Serve as an independent dish for various occasions and at any time of year.
Instead of cod you may use hake.