Bacalhau à Gomes de Sá

Soak 1 lb dried salt cod (bacalhau) in cold water for 24 to 48 hours, changing the water 3 times. Drain it well.

Cover 1 lb dried salt cod (bacalhau) with fresh water in a pot. Bring to a gentle simmer and poach 10 minutes, until it flakes and reaches 145°F inside. Cool, then remove the skin and bones and flake the fish.

Boil 2 lbs Yukon Gold potatoes, peeled, in plain water for 15 minutes, until tender. Drain, cool, and slice into thin rounds. Hard-boil 4 large eggs for 10 minutes, cool, peel, and slice.

Heat half of 1/2 cup extra-virgin olive oil in a large skillet over medium-low heat. Add 2 large yellow onions, thinly sliced, and 2 bay leaves and cook 20 minutes, stirring often, until soft and lightly golden. Add 4 cloves garlic, thinly sliced, for the last 2 minutes. Remove the bay leaves.

Preheat the oven to 400°F. Brush a casserole dish with a little of 1/2 cup extra-virgin olive oil. Layer half of 2 lbs Yukon Gold potatoes, half of the flaked cod, half of the onion mixture, half of the sliced large eggs, and half of 1/2 cup halved pitted black olives. Repeat the layers.

Drizzle the remaining 1/2 cup extra-virgin olive oil over the top and season with 1/2 tsp ground black pepper. Bake 20 to 25 minutes, until golden and bubbling. Scatter 1/4 cup chopped flat-leaf parsley and serve hot.