Ingredients

• 2 pounds dried salted cod
• 0.75 cups olive oil
• 0.5 cups chopped fresh parsley , divided
• 2 cloves garlic , chopped, divided
• 1.5 teaspoons red pepper flakes
• freshly ground black pepper to taste
• 4 Yukons Gold potatoes
• 3 tablespoons unsalted butter
• 2 yellows onions , thinly sliced
• 10 pitteds green olives
• 10 pitteds black olives
• 4 hard-cooked eggs , chopped

Instructions

1. 1 Soak dried salted cod in cold water for 24 hours, changing the water several times.
2. 2 Bring a large pot of water to a boil. Add soaked cod; boil until flakes easily with a fork, about 5 minutes. Transfer cod to a cutting board; save water for cooking potatoes. Remove cod skin and bones then flake the meat into pieces using a fork; set aside in a large bowl.
3. 3 Whisk olive oil, 1 tablespoon parsley, 1 clove garlic, pepper flakes, and black pepper together in a small bowl; pour over cod and lightly toss to coat.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x11-inch baking dish.
5. 5 Place potatoes in reserved pot salt cod cooking water; bring to a boil. Cook until tender, about 20 minutes. Drain under cool water, peel, and cut into 1/4-inch slices.
6. 6 While potatoes cook, melt butter in a large skillet over medium heat. Add onions; sauté until golden and caramelized. Stir in remaining 1 clove garlic; set aside.
7. 7 Layer 1/2 of the potatoes in the bottom of the prepared baking dish; cover with 1/2 of the cod, then 1/2 of the onions. Repeat layers, ending with onions.
8. 8 Bake in the preheated oven until lightly browned, about 15 minutes. Garnish with olives and hard-cooked eggs; sprinkle with remaining 7 tablespoons parsley.

Nutrition per serving