Soak the stockfish for at least 24 hours (but preferably longer), changing the water two or three times. Then lift it out and pat dry. Carefully remove the bones, cut into pieces and place in a blender with the olive oil. Season with salt, pepper and nutmeg and puree until creamy. Finely chop the garlic and parsley and stir into the fish puree. Now heat slowly in a saucepan over low heat, stirring constantly, but never boil or heat too much – otherwise the puree would curdle. Serve lukewarm with the polenta prepared according to instructions.