1 1/2 lb. salt cod
1 tbsp. + 1 c. olive oil
6 med. size potatoes
4 med. size onions, cut crosswise into 1/8" slices & separated into rings
1/2 tsp. finely chopped garlic
18 - 20 pitted black olives
5 hard cooked eggs, cut crosswise into 1/2" slices
2 tbsp. finely chopped parsley

Starting a day ahead, place the cod in a glass, enamel or stainless steel bowl. Cover it with cold water and soak for at least 12 hours, changing the water 3 or 4 times.

Preheat the oven to 200 degrees. With a pastry brush, coat the bottom and sides of a casserole 8" in diameter and 4" deep with 1 tablespoon olive oil. Drop the potatoes into a pot with enough lightly salted boiling water to cover them completely. Boil briskly until they are tender, but not falling apart. Drain, peel and cut the potatoes into 1/4" slices. Set aside.

Drain the cod, rinse under cold running water, place it in a saucepan and add enough fresh water to cover the fish by 1". Bring to a boil over high heat. (Taste the water. If it seems excessively salty, drain, cover with fresh water, and bring to a boil again.) Reduce the heat to low and simmer, uncovered for about 20 minutes or until the fish flakes easily when prodded with a fork. Drain thoroughly. With a small knife, remove and discard any skin and bones and separate the fish into coarse flakes. Set aside.

In a heavy 10" to 12" skillet, heat 1/2 cup of the oil over moderate heat until a light haze forms about it. Add the onion rings. Stirring frequently, cook for 5 minutes, or until they are soft and transparent, but not brown. Stir in the garlic and remove the skillet from the heat.

To assemble, spread half the potatoes in the casserole, cover them with half the cod and half the onions. Repeat the layers with the rest of the potatoes, cod and onions and pour remaining 1/2 cup oil over the top. Bake in the middle of the oven for 20 minutes. Garnish with olives, egg and parsley. Serves 4 to 6.