The fish, a head of garlic split into halves, a sprig of rosemary and a tea spoon of salt. Cook over low heat until done.
Clean the borage and cut into strips of 6 cm. Begin cooking in cold water with salt and when al dente remove from heat and chill with iced water.
Cook the cockles with white wine, bay leaf and salt. Once cooked, remove them from the shells and place in a bowl until ready to serve.
Make a liquefied bechamel sauce. Add some cockle broth and the cockles once remove from the heat.
ASSEMBLY:
Make a bed of borage in a soup plate. Place a piece of strained cod atop the borage. Add the bechamel sauce, a little salt and a few drops of olive oil.