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1
Prep the salted cod.
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2
Rinse in cold water and place in a bowl; fill the bowl with water and place in the refrigerator.
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3
Soak the cod for at least 16 but up to 48 hours, switching out the water twice.
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4
emove the cod and place in a stockpot; cover with water and bring to a boil.
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5
Reduce heat to medium-low and simmer for 10 minutes, then drain and set aside to cool, about 20 minutes.
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6
At the same time, place the potatoes in a separate pot and cover with water; bring to a boil, reduce heat to medium-low and simmer until just tender, about 10 minutes.
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7
Drain and set aside to cool, about 20 minutes.
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8
As the cod and potatoes cook and cool, caramelize the onion.
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9
Warm the oil in a skillet over medium-low heat, then add the onion and a pinch of salt.
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10
Saute the onion until caramelized, reducing heat as needed to prevent burning, about 40 minutes, stirring every few minutes.
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11
Once the cod and potatoes have cooled, shred the cod with a fork and slice the potatoes into 1/4-inch slices.
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12
Gently toss the potatoes with the melted butter, salt and pepper.
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13
Preheat the oven to 350 degrees.
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14
Add half of the potatoes to a casserole or gratin dish, then layer half of the fish, black olives, parsley and caramelized onions on top.
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15
Repeat with the remaining ingredients.
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16
Bake for 30 minutes and serve with egg and lemon wedges.
