Place cod in a medium saucepan and cover with milk, adjusting the quantity if necessary.

Add bay leaves. Bring to a boil, cover and simmer over low heat for 15 minutes.

Drain cod, reserving milk. Flake cod coarsely.

Heat 30 mL (2 tbsp.) olive oil in a heavy-bottomed medium saucepan. Cook cod, stirring constantly, for about 5 minutes.

Add remaining oil and continue to stir until fish is broken into strands.

Add garlic and paprika.

Add 80 mL (⅓ cup) reserved cooking milk, lemon juice, and mashed potatoes. Season with salt and pepper, and mix well until mixture is very hot.

Adjust texture by adding olive oil or cooking milk, if need be, so that mixture is smooth and not too thick.

Add parsley. Divide mixture among four ramekins.

Place a dab of butter on each serving. Broil in oven until a slight crust forms on each serving.

Serve with wilted spinach or oven-roasted root vegetables (carrots, parsnips, and onions).