Bacalhau à Gomes de Sá

1. Soak the salt cod in cold water in the fridge for 24 to 36 hours, changing the water three or four times, then drain so it is rehydrated and no longer harshly salty.
2. Poach the cod gently in barely simmering water with the bay leaf for about 12 minutes until it flakes, then drain, and once cool enough to handle remove all skin and bones and tear the flesh into coarse flakes.
3. Warm the flaked cod in the milk for around 20 minutes off the boil so it stays plump and tender, then drain and discard the milk.
4. Boil the potatoes whole in their skins for 20 to 25 minutes until just tender, then peel while warm and slice into rounds about 1 cm thick.
5. Slowly cook the sliced onions and garlic in most of the olive oil over low heat for 12 to 15 minutes until soft and golden but not browned.
6. Hard-boil the eggs for 9 minutes, cool under cold water, peel and cut into wedges or slices.
7. Layer the potatoes, cod and onion mixture in an oiled baking dish, season with pepper, drizzle with the remaining olive oil, and bake at 200 C for 20 to 25 minutes until lightly golden.
8. Top with the egg, scatter over the black olives and parsley, and serve hot straight from the dish.

You'll use: Oven · Large pot · Saucepan · Baking dish