You may choose to soak your codfish overnight or boil it, changing the water and boiling again to remove the salt.
After you've removed most of the salt, strain it using a strainer or a colander and using your hands, shred it into smaller pieces.
Heat a frying pan or skillet on the stove and add the oil.
Toss in the onions, turmeric or curry, garlic and stir.
When the onions are al dente, add the cod to the mixture and continue stirring.
Finally, add the parsley flakes and hot pepper.
Turn off the stove when you feel that you've achieved the right consistency and uniform color for your codfish bulljaw.