Bacalhau no Forno (Baked Salt Cod with Potatoes and Olives)

• 600 g Salted cod, skin on or off
• 900 g New potatoes
• 4 Egg, large
• 2 medium Yellow onion
• 4 cloves Garlic
• 2 Bay leaves
• 120 g Black pitted olives
• 120 ml Extra virgin olive oil
• 15 g Fresh parsley
• ½ tsp Black pepper
• 1 tsp Fine sea salt

1. Rinse the salted cod under cold running water, then place it in a bowl and cover with plenty of cold water. Soak in the fridge for 24 hours, changing the water 3 to 4 times. Drain well.
2. Heat the oven to 190°C (375°F). Scrub the new potatoes and slice them into 5 mm rounds. Put the eggs in a saucepan, cover with cold water, bring to the boil, then simmer for 10 minutes; cool under cold water and peel.
3. Bring a large pot of water to the boil and add the potatoes with the fine sea salt. Simmer for 8 to 10 minutes until just tender but not falling apart, then drain. Spread the potatoes out briefly so the steam can escape.
4. Slice the onion thinly and slice the garlic. In a baking dish, layer half the potatoes, then half the onion and garlic; tuck in 1 bay leaf and scatter over half the olives. Lay the cod on top, then cover with the remaining potatoes, onion, garlic, bay leaf and olives.
5. Pour the extra virgin olive oil evenly over the top and season with black pepper. Cover the dish tightly with foil and bake for 30 minutes. Uncover and bake for a further 20 to 25 minutes, until the onions are soft and the cod flakes easily.
6. Slice the eggs and scatter them over the hot dish. Chop the parsley and sprinkle it on top, then spoon over the cooking juices before serving warm. Taste and add a little more fine sea salt only if needed.

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