1      Lb.           dry cod
   3      Large         onions -- finely chopped
   6      Large         potatoes -- peeled and
                        cut in thin julienne strips
   3                    eggs -- beaten
   1      C.            half and half
                        salt and pepper to taste
                        about 1 qt. vegetable oil (for frying the
                        potatoes)
     1/2  C.            olive oil
If the cod is salted, soak it at least for 12 hours in
cold water, changing the water 3 or 4 times. Drain the cod and
place it in a saucepan with enough water to cover the fish by
1-inch. Bring to boil over high heat. Reduce the heat and
simmer for about 20 minutes. Drain thoroughly. Remove and
discard any skin and bones; shred the fish. Set aside.
Deep-fry the potatoes, turning them about in the hot oil for 3
to 5 minutes or until they are crisp golden. Transfer the
potatoes to a 9 x 13-inch Pyrex baking dish and set aside.
In a heavy skillet, heat the olive oil over moderate
heat. Add the chopped onions and saute until transparent. Add
the shredded cod, the half and half and simmer over very low
heat, stirring frequently, for about 10 minutes. Put this
mixture over the potatoes in the baking dish and pour the
beaten egg over it. Add a little more olive oil, according to
taste and bake in a 350 degrees oven for about 20 to 30 minutes or
until golden. Serves 4 to 6 people.