Amount
Ingredient
Preparation



2
pounds
salt cod

soaked



2
large
onions

sliced



6
tablespoons
butter





1
each
garlic clove

minced



3
large
potatoes





2
tablespoons
bread crumbs





10
each
green olives

pitted



10
each
black olives





4
each
eggs

hard-cooked



1/2
cup
parsley

fresh, chopped



1
x
wine vinegar





1
x
olive oil





1
x
black pepper

 Soak the dried cod in cold water for about 24 hours, or until  completely moistened.  Change the water several times; drain thoroughly.

Put the cod into a saucepan with cold water to cover.  Bring to a  boil, reduce heat, and simmer for 15 minutes or until fish is tender.  Drain; skin and bone the fish.  Flake with a fork into large pieces.

Saute the onions in half the butter until they are tender and  golden. Add the barlic.  Boil the unpeeled potatoes in salted water.  Once  tender, remove from the heat, refresh in running cold water; then  remove skins.

Drain and slice into 1/4" pieces.

Preheat oven to 35 F.  Grease a 1-1/2 quart casserole with the  remaining butter.  Arrange a layer of half the potatoes, then half the cod,  then half the onions.  Sprinkle with a little pepper, and repeat layering.  Sprinkle bread crumbs over the top layer.  
Bake for 15 minutes, or until  heated through and lightly browned.  Before serving, garnish with  olives and eggs, and sprinkle with parsley. Serve with wine vinegar and oil in  cruets and pepper on the side