We desalinate the cod from the previous day, changing the water 6 to 8 times. We cut it into portions and place it in the ntavas (a wide, shallow pot, convenient for gas cooking).

In another pot, we boil the onions with enough water to cover them until they soften. Then, we strain the contents of the pot, keeping only the broth and discarding the onions.

We pour the broth into the ntavas with the cod and add the olive oil and peppercorns. We simmer over medium heat.

At the end, when only a little broth remains in the pot, we increase the heat, add the prunes and lemon slices, and then remove it from the heat.