Codfish with chestnuts - Riberalves

Ingredients

• 4 tall pieces of deep-frozen soaked codfish Riberalves, which must be soaked for a few hours in milk
• 1 kg chestnuts (fresh or frozen)
• 200 ml of olive oil
• 500 g of small potatoes
• 2 garlic cloves
• salt
• pepper
• 1 teaspoon of fennel