Bacalhau à Brás (Portuguese Salt Cod With Eggs and Potatoes)

Instructions

1. Soak the salted cod in plenty of cold water for 24 to 36 hours in the fridge, changing the water 3 to 4 times, until the fish tastes seasoned but not harshly salty.
2. Bring a pot of salted water to a gentle boil. Add the potato slices and cook for 6 to 8 minutes until just tender but not falling apart. Drain well and set aside.
3. Place the eggs in a small saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 9 minutes. Cool under cold water, peel, and slice.
4. Put the soaked cod in a saucepan with the milk and enough water to just cover. Bring to a very gentle simmer over low heat for 8 to 10 minutes. Do not boil hard or the fish will toughen. Lift out the cod, let it cool slightly, then remove skin and bones and break the flesh into large flakes. Reserve 60 ml of the poaching liquid.
5. Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and bay leaves. Cook for 12 to 15 minutes, stirring often, until soft, sweet, and lightly golden. Add the black pepper.
6. Add the cod flakes to the onion mixture and toss gently for 1 to 2 minutes. Add the reserved poaching liquid and stir just enough to moisten everything without turning it soupy. Remove the bay leaves.
7. Heat the oven to 200°C. Lightly oil a medium baking dish. Layer in half the potatoes, then half the cod and onion mixture. Repeat with the remaining potatoes and cod mixture. Drizzle lightly with a little more olive oil.
8. Bake for 20 to 25 minutes until hot through and lightly golden at the edges. If the top still looks pale, bake for another 5 minutes.
9. Scatter over the sliced eggs, black olives, and parsley. Let the dish rest for 5 minutes, then serve warm.