Bacalhau da Consoada (Salt Cod with Potatoes, Cabbage and Eggs)

• 800 g Salted cod, skin on or off
• 900 g Idaho potato
• 4 Egg
• 1 medium Savoy cabbage
• 2 Bay leaves
• 6 cloves Garlic
• 150 ml Extra virgin olive oil
• 1 tbsp White wine vinegar
• 120 g Black pitted olives
• ½ tsp Black pepper

1. Soak the salted cod in plenty of cold water in the fridge for 24 hours, changing the water 3 to 4 times. Drain well and taste a small flake; it should be pleasantly seasoned, not aggressively salty. If it is still very salty, soak for a few more hours with one more water change.
2. Peel the potatoes and cut into large, even chunks. Cut the savoy cabbage into wedges, keeping the core intact so the leaves hold together. Peel and thinly slice the garlic.
3. 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. Set aside.
4. Bring a large pot of water to a gentle simmer and add the bay leaves. Add the cod and poach very gently for 8 to 12 minutes, until the fish flakes easily and is just opaque. Lift out with a slotted spoon and keep warm.
5. In the same pot, add the potatoes and simmer for 15 to 20 minutes until tender. Add the cabbage for the last 6 to 8 minutes, until tender but still bright. Drain well in a colander.
6. Warm the extra virgin olive oil in a saucepan over low heat, then add the garlic and cook for 2 to 3 minutes until fragrant but not browned. Stir in the white wine vinegar and black pepper, then take off the heat. Taste and adjust with a little more vinegar if you like it sharper.
7. Arrange the cod, potatoes, cabbage and eggs on a warm serving platter, then scatter over the black pitted olives. Spoon the warm garlic oil over everything, making sure the fish and potatoes get plenty. Serve straight away.

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