Bacalhau à Gomes de Sá

Place the soaked salt cod in a pot, cover with water, bring to a boil, remove from heat, cover and let stand for 20 minutes.

Remove the cod from the water, skin it and remove the bones, then flake the fillets into large pieces. Transfer to a bowl, pour over the hot milk and let steep for 90 minutes.

Boil the potatoes in their skins in salted water until tender, about 20–25 minutes. Let cool enough to handle, then peel and slice into rounds about 1 cm thick.

Heat 70 ml of olive oil in a large skillet. Add the onion, sliced into rings, and the minced garlic, and cook over low heat for 10–12 minutes, until the onion is soft and lightly golden.

Drain the cod, letting the milk run off, then add it to the onion and garlic. Season with black pepper and salt to taste and gently toss together.

In a baking dish, layer the potatoes, then the cod with onion, then another layer of potatoes. Drizzle with the remaining olive oil and bake at 180°C for 10–15 minutes, until heated through.

Serve hot, garnished with sliced hard-boiled eggs, black olives and chopped parsley.