Ingredients

• About 1kg of cod 
• 4 onions cut into strips 
• 4-5 (1kg) yellow potatoes 
• 2 garlic cloves 
• 1 red pepper 
• 4 eggs 
• Black pitted olives
• Salsinha 
• Good quality olive oil 
• Black pepper

Instructions

Start by desalting the cod. Place dried cod in plenty of water 36 hours in advance and drain water several times a day. Try the codfish to make sure it is not too salty. It is not necessary to completely remove the salt from the fish, because in the rest of the recipe I will not use salt. If you prefer, remove salt from cod well and remember to add salt for the remainder of the preparation.

While the cod boil, peel and cut the potatoes into large slices (about 1cm). Bring the potatoes to a boil. When the potato is al dente drain and set aside. Cook eggs separately by boiling water and letting them stand for 12 minutes covered, Remove eggs and chill in cold water.

Meanwhile, add the onions in a hot skillet with a little olive oil. Sauté for about 5 to 10 minutes. Add the garlic and continue cooking for 2 minutes. Cut the red bell pepper into large strips (about 1cm) and sauté along with the onion.

Preheat oven to 375 F.

In a casserole dish, drizzle ¼ cup of olive oil. Add layers of potatoes, drained cod and the onion/garlic/red pepper mixture. Season with salt and pepper.

In a casserole dish, drizzle ¼ cup of olive oil. Add layers of potatoes, drained cod and the onion/garlic/red pepper mixture. Season with salt and pepper.

Drizzle another ¼ cup of olive oil on top. Bake for 40 minutes.

With 20 minutes remaining garnish with quartered or sliced hard-boiled eggs, chopped parsley and black olives.

Finish with black pepper and a nice strand of extra virgin olive oil. Serve immediately. 
Enjoy your food!!

Inspired by PORTUGAL: BACALHAU À GOMES DE SÁ and Bacalhau à Gomes de Sá