Portuguese Salt Cod Potato and Egg Casserole
Ingredients
- 1⁄2 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 2 bay leaves
- 2 small white onions, quartered and thinly sliced
- Kosher salt and freshly ground black pepper
- 12 oz. salt cod, flaked
- 2 2 large Yukon gold potatoes (about 1 lb.), peeled and sliced into 1/16-inch-thick rounds
- 1⁄2 cup 1/2 cup pitted kalamata olives, thinly sliced, plus more to garnish
- 2 hard-boiled eggs, peeled and sliced crosswise
- 1⁄4 cup finely chopped flat-leaf parsley
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