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1
Soak the dried cod in cold water for about 24 hours, or until completely moistened.
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2
Change the water several times; drain thoroughly.
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3
Put the cod into a saucepan with cold water to cover.
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4
Bring to a boil, reduce heat, and simmer for 15 minutes or until fish is tender.
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5
Drain; skin and bone the fish.
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6
Flake with a fork into large pieces.
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7
Saute the onions in half the butter until they are tender and golden.
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8
Add the barlic.
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9
Boil the unpeeled potatoes in salted water.
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10
Once tender, remove from the heat, refresh in running cold water; then remove skins.
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11
Drain and slice into 1/4 inch pieces.
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12
Preheat oven to 350F (180C).
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13
Grease a 1 1/2 quart casserole with the remaining butter.
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14
Arrange a layer of half the potatoes, then half the cod, then half the onions.
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15
Sprinkle with a little pepper, and repeat layering.
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16
Sprinkle bread crumbs over the top layer.
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17
Bake for 15 minutes, or until heated through and lightly browned.
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18
Before serving, garnish with olives and eggs, and sprinkle with parsley.
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19
Serve with wine vinegar and oil in cruets and pepper on the side.
