Summary

Ingredients

• 500 g fish, stockfish
• 500 g potato (s)
• 150 ml olive oil
• 1 clove garlic
• 2 onions)
• 2 egg (s), hard-boiled
• Olives, black
• parsley
• milk
• salt and pepper

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Instructions

1. Soak the stockfish in water for 24 hours, changing the water several times.
2. Hard-boil the eggs: bring a pot of water to a boil, gently add the eggs, and simmer for 10-12 minutes. Transfer to cold water to cool, then peel and set aside.
3. Cook the drained stockfish in milk over medium heat for 35-40 minutes until the flesh flakes easily.
4. Remove from heat and let cool slightly. Peel away the skin and carefully remove all bones, discarding them. Set the flesh aside.
5. Peel the onions and cut into thin rings. Mince the garlic fine. Set aside.
6. Boil the potatoes in their skins in salted water over medium-high heat for 15-20 minutes until fork-tender. Drain, peel once cool, and cut into slices.
7. Heat the olive oil in a large pan over medium heat. Add the onion rings and minced garlic, cooking for 3-4 minutes until softened.
8. Add the potato slices and flaked stockfish to the pan. Mix all ingredients gently together and season well with salt and pepper.
9. Transfer the mixture to a baking dish. Bake in a preheated oven at 190°C (375°F) for 10 minutes.
10. Transfer to a serving plate. Garnish with black olives, fresh parsley, and the peeled hard-boiled eggs.