If stockfish (dried cod) is used, it is washed under cold water the day before, broken into pieces and placed in cold water. Soak for 24 hours, renewing the water a few times.
A day later, roll up the fish (skin side out), tie with string and bubble in fresh water. Cook the fish over a mild heat for about 15 minutes.
If using fresh cod, boil water, cook fish whole and unrolled.
Transfer to a colander, drain, perhaps removing string, skin and bones.
Heat olive oil in a frying pan and sauté onions cut into rings until translucent. Remove the peel from the garlic, crush with salt and add to the onions.
Cook peeled potatoes until tender, peel and cut into slices. Coat an ovenproof dish with olive oil, layer all ingredients alternately. Cut olives into rings and spread evenly over the casserole. Sprinkle with grated cheese and butter flakes. Bake in a heated oven at 200 °C until golden brown. Before serving, garnish with egg slices and enough freshly chopped parsley.
Add a few splashes of vinegar and freshly ground pepper to the meal.
Bread units : 3
To be credited : 37g
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