Bacalhau à Gomes de Sá

Method

Soak the salt cod in cold water for 24-48 hours, changing the water several times, then poach gently with a bay leaf until cooked through. Peel and slice the potatoes into thin rounds, and slice the onions. Fry the potatoes in 60ml of olive oil until golden and crisp, then remove and fry the sliced onions until soft and golden. Flake the cooked cod, removing any skin and bones. In a baking dish, layer half the potatoes, then half the onions, half the cod, scattered with olives and parsley, then repeat the layers. Fry the eggs sunny-side up in the remaining oil, then arrange them on top of the dish. Garnish with parsley and serve warm, seasoned with black pepper.