Place the cod, milk, and bay leaves in a saucepan and bring to a boil.
Simmer for 10 minutes, then drain and flake the fish, discarding skin and bones.
Boil potatoes in salted water for 15-18 minutes until tender.
Drain potatoes and heat briefly to remove excess moisture.
Pass potatoes through a ricer or mash until smooth.
Combine mash with flaked cod, pepper, and parsley.
Shape the mixture into 12 small cylinders.
Coat each cylinder in flour, then beaten egg, then breadcrumbs.
Fry croquettes in olive oil for 4-5 minutes until golden.
Fry squid in one tablespoon of oil for 1-2 minutes, then roughly chop most of it.
Heat shrimps in the same pan with vinegar, lime juice, and remaining oil.
Stir in lime zest, dill, and chopped squid, then season to taste.
Serve three croquettes per plate topped with the squid and shrimp mixture.