Place the cod pieces in a pan of cold water and turn on the temperature. Once the water starts to boil, remove the pan from the heat.
Remove the cod from the pan and peel off the skin before flaking.
In a saucepan, heat a third of the Extra Virgin Olive Oil from Spain. Add the crushed garlic and the flaked cod and stir to a paste. Remove from the heat.
Add the paste to a blender and whisk with the remaining Extra Virgin Olive Oil from Spain, just as if you were making mayonnaise, and slowly adding the milk.
Spread the cod paste onto the slices of bread, forming a pyramid.
To serve, brown them on the grill, and sprinkle with chopped parsley and garlic.
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