Salt cod puffs with mojo verde

Name: Salt cod puffs with mojo verde
Ingredients: 500 ml (2 cups) milk; 2 fresh bay leaves; 500 gm salt cod, soaked in 2 changes of cold water overnight, drained and cut into thirds; 80 ml (1/3 cup) extra-virgin olive oil; 75 gm (½ cup) plain flour, sifted; ½ lemon, finely grated rind only; ½ tsp ground cumin; 3 eggs; For deep-frying: vegetable oil; Mojo verde; 185 ml (¾ cup) extra-virgin olive oil; 3 green habanero chillies, seeds removed, finely chopped; 2 spring onions, white part only, finely chopped; 2 small garlic cloves, finely chopped; 1 tsp white wine vinegar; ¼ tsp each of ground cumin and coriander