Place <quantity>1.2<unit>kg</unit></quantity> of salted codfish in a large bowl

Rinse with abundant water 6 times until the water is clear

Place the cod in a pot with water over high heat. When it comes to a boil, cook for 5m until it flakes

Pass <quantity>4</quantity> onions through a mandoline or thinly slice them. Set aside

Chop <quantity>1<unit>head</unit></quantity> of garlic

Peel <quantity>4</quantity> red potatoes

Thinly slices the potatoes

Pat dry the potatoes with a paper towel

Preheat <quantity>1<unit>L</unit></quantity> of vegetable oil to <temperature>160<unit>°C</unit></temperature>

Fry the potatoes until slightly crunchy

Transfer the potatoes to a bowl lined with a paper towel

Season with salt while still hot

Fill a saucepan with water and bring to a boil

Place <quantity>4</quantity> eggs and boil for 10m

Cover the bottom of a pot over medium heat with extra virgin olive oil

Place the sliced onions in the pot

Cook until the onions are wilted

Add the chopped garlic and stir to combine

Add the codfish

Stir to combine and mix evenly

Add <quantity>¼<unit>cup</unit></quantity> of extra virgin olive oil

Peel the eggs

Slice the eggs, preserving its shape

Chop <quantity>½<unit>bunch</unit></quantity> of parsley

Grease a ovenproof container with olive oil. Add a layer of the codfish and onion

Make a layer with all of the potatoes

Sprinkle the chopped parsley and add another layer of codfish

Add more chopped parsley

Bake for 25m until golden and crisp

Remove from the oven and add the sliced eggs

Add <quantity>½<unit>cup</unit></quantity> of black olives, spreading them evenly

Add more chopped parsley to taste

Drizzle with extra virgin olive oil. The Gomes de Sá Cod is ready

Enjoy this classic!