Portuguese Salt Cod Stew

Ingredients

• 1 pound salt cod fillets, preferably skinless and boneless
• 3/4 to 1 cup of good quality extra virgin olive oil
• Milk, optional
• 2 large yellow or sweet Vidalia onions, sliced
• 2 pounds waxy potatoes, peeled
• 4 eggs, hard boiled and sliced
• About 40 pitted black olives
• Kosher salt and freshly ground black pepper

Directions

1. If you are starting with prepared salt cod fillets, rinse them well, then cover them with water and refrigerate for 24 hours, refreshing the water 1 or 2 times along the way.
2. For a whole salt cod instead of fillets, soak it in water for up to 48 hours, changing the water several times. Once it has soaked, pull away and discard the skin and bones.
3. Set the salt cod in a saucepan and add just enough milk, water, or a combination of the 2 to cover it. Bring the liquid to a gentle simmer, cook the fish for a couple of minutes, then lift it out and set it aside.
4. Parboil the potatoes for 20 minutes; if you like, use the same water from cooking the fish. Cut the potatoes into 1/4-inch slices.
5. Use a large Pyrex casserole, or a Dutch oven if you are cooking on the stove. Pour in enough olive oil to generously cover the bottom, then arrange onion rings across the base. Add a layer of potato slices over the onions.
6. Pull the salt cod into pieces with your fingers and scatter it over the potatoes. Taste a bit to check the seasoning. After 24 hours of soaking and the brief simmer, it should taste only lightly salty. If the salt has mostly disappeared and the fish tastes flat, sprinkle on a little kosher salt as you layer. Spoon plenty of olive oil over the cod and add freshly ground black pepper.
7. Build the same layers again: onions, potatoes, salt cod, olive oil, pepper, and a little more salt if it needs it. Finish with onions, potatoes, another pour of olive oil, the sliced hard boiled eggs, and the olives.
8. To cook on the stovetop, set the covered pan over medium heat for 30 minutes. To bake, heat the oven to 350 degrees F and cook the covered casserole for 30-40 minutes, until everything is heated through.
9. Serve with rice and salad on the side.