Bacalhau

Soak the dried cod in cold water for 24 hours or possibly until it is completely soaked. Change the water a few times. Drain the fish, place in a saucepan and cover with cold water. Bring to the boil, reduce the temperature and simmer the fish for about 15 minutes until cooked. Drain, skin and bone the fish and cut it into large pieces with a fork. Sauté the onions in half of the butter until golden brown, add the garlic and sauté briefly. Cook the unpeeled potatoes in salted water until tender, rinse in cold water, peel and cut into slices about 1/2 cm thick.

Preheat the oven to 175 °C. Grease a suitable casserole with the remaining butter. Layer first half of the potatoes, then half of the cod, then half of the onions, sprinkle with a little pepper – repeat all together. Sprinkle the top layer with breadcrumbs. Place in the oven for about 15 minutes, until the top layer is lightly browned.

Before serving, garnish with the olives and eggs, sprinkle with the parsley. Add wine vinegar and olives in small bottles and pepper.

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