Codfish with chestnuts and milk - Riberalves

Ingredients

• 4 tall pieces of deep-frozen soaked codfish Riberalves
• 1 kg chestnuts (fresh or frozen)
• 2 garlic cloves
• 200 ml of olive oil
• 500 g of small potatoes
• 1 teaspoon of fennel
• 1 bunch of parsley
• 1 cup pitted black olives
• 1 cup of milk
• salt
• pepper