Bacalhau à Gomes de Sá (Portuguese Salt Cod Casserole)

• 500 g Salted cod, skinless and boneless if possible
• 800 g Yukon Gold potato, holds its shape when cooked
• 4 Egg, large
• 2 medium Yellow onion
• 3 cloves Garlic
• 2 Bay leaves
• 90 ml Extra virgin olive oil
• 100 g Black pitted olives
• 10 g Fresh parsley
• 1 tsp Black pepper
• 1 tsp Fine sea salt

1. Preheat the oven to 200°C (390°F). Put the salted cod in a large pot, cover with cold water, and bring just to a gentle simmer. Cook for 8–10 minutes until the fish flakes easily, then lift out with a slotted spoon.
2. When cool enough to handle, flake the cod into large pieces, discarding any bones. Taste a small piece; if it is still very salty, briefly rinse the flakes under cold water and drain well. Set aside.
3. Peel the potatoes and cut into thick slices. Cook in a large pot of boiling water for 10–12 minutes until just tender, then drain. Spread on a tray or plate to steam-dry for a few minutes.
4. Meanwhile, put the eggs in a saucepan, cover with cold water, and bring to the boil. Simmer for 10 minutes, then cool under cold running water and peel. Slice the eggs.
5. Slice the onion and thinly slice the garlic. Warm the olive oil in a saucepan over a low heat, add the onion, garlic and bay leaves, and cook for 12–15 minutes until soft and sweet but not browned. Stir in the black pepper.
6. Lightly oil a baking dish with a little of the onion oil. Layer half the potatoes, then half the cod, then half the onion mixture; repeat the layers. Tuck the sliced eggs and olives over the top, then spoon over the remaining oil from the pan.
7. Bake for 20–25 minutes until piping hot and lightly golden at the edges. Taste and season with fine sea salt only if needed. Finish with chopped parsley and serve hot.

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