1 lb. salt cod
2 c. coarsely crumbled day-old French or Italian bread, trimmed of all crusts
3/4 c. olive oil
1 tsp. salt
1/12 tsp. finely chopped mint
1/8 tsp. freshly ground black pepper
1/4 c. finely chopped fresh coriander
1 tbsp. finely chopped parsley
2 tbsp. paprika
2 garlic cloves, peeled & cut lengthwise into halves
6 parsley sprigs

Starting a day ahead, place the cod in a glass, enamel or stainless steel pan or bowl. Cover it with cold water and soak for at least 12 hours, changing the water 3 or 4 times.

Drain the cod, rinse under cold running water, place it in a saucepan and add enough fresh water to cover the fish by 1". Bring to a boil over high heat. (Taste the water. If it seams excessively salty, drain, cover with fresh water and bring to a boil again.) Reduce the heat to low and simmer, uncovered for about 20 minutes, or until the fish flakes easily when prodded gently with a fork.

Meanwhile, in a large bowl combine the bread and 1/2 cup of the olive oil. Beat and mash them together until the bread has absorbed all the oil, then set aside.

Drain the cod thoroughly. When it is cool enough to handle, remove and discard any skin and bones. Then shred the fish finely with your fingers or a table fork and place it in a mixing bowl. Add the coriander, chopped parsley, mint, paprika, salt, pepper and reserved bread and beat vigorously with a large spoon until the ingredients are thoroughly combined. With lightly moistened hands shape the mixture into 6 flat round cakes, about 3 1/2" in diameter and 1/2" thick.

In a heavy 12" skillet, heat the remaining 1/4 cup olive oil over moderate heat until a light haze forms above it. Add the garlic and stirring frequently, cook for 2 or 3 minutes, or until golden brown. Then remove and discard garlic. Add the codfish cakes to the garlic-flavored oil and cook over moderate heat for about 3 minutes on each side turning them carefully with a metal spatula. When they are a golden brown on both sides, transfer them to a heated platter, garnish with parsley, sprigs and serve at once. Top each cake with poached egg. Serves 3 to 6.