-
1
Preheat the oven to 350u00b0F.
-
2
Cut the potatoes into quarters and boil in salted water with 3 whole garlic cloves, just until tender (do not overcook). Drain and place in a large bowl. Rinse the olives, then add to the bowl with the potatoes.
-
3
Shred the cooked cod fish into bite sized pieces, then add to the bowl.
-
4
Heat the oil in a small pan, add the onions and garlic and simmer for 5 minutes. Remove from the heat then let sit for 5 minutes. Remove the onions and garlic and discard.
-
5
Add all of the spices and the wine to the oil and simmer for 5 minutes. Taste and adjust any seasonings if needed. Pour into the bowl, then gently toss everything to combine.
-
6
Pour the mixture into the casserole and then decorate the top with the boiled eggs.
-
7
Cover the dish with foil paper, then bake for approximately 30 minutes, or just until the casserole is hot.
-
8
Sprinkle the chopped parsley just before serving if desired, and serve with extra piri piri hot sauce on the side.
-
9
Note: Prepare the salted cod fish by soaking it in water in a pot in the fridge for 24 hours, changing the water twice. Drain the fish, then fill the pot with fresh water. Bring the water to a boil, then reduce the temperature and simmer for 10 minutes. Drain the water then shred the fish once cooled.
