In a pan with boiling water, place 2 bay leaves and the codfish. Cook for 5 minutes, drain the water and reserve the codfish.
In a hot skillet with a drizzle of olive oil, brown the onion, add the shredded cod, add the tomato and peppers and sauté.
Enter the fresh cream, adjust the salt and pepper. Cook for 1 minute and add the cooked parboiled rice. Turn off the heat and finish with boiled eggs cut in half, black olives, parsley and a drizzle of olive oil.