Salt Cod with Onions and Potatoes (Bacalhau a Gomes de Sá)

• 1 pound salt cod, soaked in cold water in the refrigerator for 48 hours
• 2 pounds potatoes
• 2 tablespoons olive oil
• 1 Spanish onion, thinly sliced into rings
• 16 oil-cured olives, pitted
• 1/2 bunch parsley, chopped
• Freshly ground pepper, to taste
• 2 hard-boiled eggs, peeled and cut into quarters
• Lemon wedges, for garnish

Drain the cod and squeeze out excess water. Place cod in a large pot, cover with water, and simmer for 15 minutes. Remove the cod from pot and set aside to cool for 30 minutes. Once cool, remove any skin and bones and flake the fish with a fork.

Cover the potatoes with water in a large pot. Bring to a boil and cook just until tender, about 20 minutes. Drain and let sit until cool enough to handle, about half an hour. Peel and thinly slice the potatoes.

Heat the olive oil in a sauté pan over medium heat. Add the onions and cook until soft and translucent, about 10 minutes.

Preheat the oven to 350ºF. Lightly oil a large casserole or gratin dish. Lay half the potatoes in a single layer; top with half the fish and half the olives. Sprinkle with parsley and pepper, then top with half the onions. Repeat with the remaining potatoes, fish, olives, and onions. Bake for 35 to 40 minutes, until the top is brown.

Serve with eggs and lemon wedges. Garnish with parsley.