Gently rinse the salted cod to wash off any surface salt. Put cold water in a bowl and refrigerate for 12 hours to overnight. Make sure to change the water thrice during this time. For the noobs out there, this means- every 4 hours if you’re soaking for 12 hours.

Finally, when you’re ready to start, drain the fish, gently rinse again under cold water, then pat dry with a clean cloth towel. Flake the fish into bite-sized chunks, de-boning if required.

Heat some olive oil in a pan, lightly fry the potato slices (they will finish cooking in the oven). Pre-heat your oven to 325°F.

Brush a casserole dish with olive oil. Then, add 1/4 cup of olive oil, and start with 1/3 the onions, then add half the fried potatoes, half the cod fish and finish this layer off with a generous pour of 1/4 cup of olive oil.

Season with a bit of garlic and crushed pepper. Repeat again, starting with onions, then the other half of the potatoes and cod fish, 1/4 cup olive oil and seasoning, finishing off with the last of the onions. Pour another 1/4 cup of olive oil over, top with seasoning, cover with foil and bake for 45 minutes.

Then, remove the foil, add the sliced hard-boiled eggs and olives and change setting to roast for 15 minutes.

Take out of oven, top with another generous drizzle of olive oil and the parsley, season with some crushed pepper and serve, drizzling more olive oil over if you wish.

Stuff your fuckin face!