Porto-Style Salt Cod Bake with Potatoes and Eggs

What you need

• 500 g (1 lb 2 oz) salt cod, thick pieces
• 500 ml (2 cups) whole milk
• 700 g (1 1/2 lb) waxy potatoes, unpeeled
• 2 onions, thinly sliced into half-moons
• 2 cloves garlic, thinly sliced
• 1 bay leaf
• 120 ml (1/2 cup) olive oil
• 3 eggs, hard-boiled and peeled
• 12 black olives
• 2 tbsp flat-leaf parsley, chopped
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Soak the salt cod in plenty of cold water in the fridge for 36 h, changing the water 3 times a day.

2. 2

   Drain the cod, put it in a pan of fresh water and bring it to a boil. Simmer for 5 min, then drain and leave until cool enough to handle.

3. 3

   Remove the skin and bones and break the cod into large flakes.

4. 4

   Bring the milk almost to a boil, pour it over the flakes and leave them to soak for 1 1/2-2 h.

5. 5

   Boil the potatoes in their skins in salted water until a knife slides in easily, 20-25 min. Peel them while warm and cut into 1 cm (1/2 in) slices.

6. 6

   Heat the oven to 200 °C (400 °F).

7. 7

   Warm the olive oil in a large frying pan over medium-low heat. Add the onions, garlic and bay leaf and cook until soft and golden at the edges, 10-12 min.

8. 8

   Drain the cod and discard the milk.

9. 9

   Add the potatoes and cod to the pan and fold everything together gently for 2-3 min. Season with salt and pepper.

10. 10

    Tip the mixture into a clay or ceramic baking dish, with all the oil from the pan.

11. 11

    Bake until hot through and lightly golden on top, 10-15 min.

12. 12

    Cut the eggs into quarters. Arrange them on top with the olives, scatter over the parsley and serve hot.

Imported from homecookinglisbon.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.