| 1 | * note: to prepare dried cod, soak in cold water for about 24 hours, or until it is completely moistened. |
| 2 | Change the water two or three times. |
| 3 | Drain thoroughly. |
| 4 | Put the cod into a saucepan and add enough cold water to cover. |
| 5 | Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the fish is tender. |
| 6 | Drain; remove skin and bones. |
| 7 | Flake the meat with a fork into large pieces. |
| 8 | Saute the onions in 3 tablespoons of butter until they are tender and golden in color. |
| 9 | Add the garlic. |
| 10 | Boil the unpeeled potatoes in salted water. |
| 11 | When they are tender (about 20 minutes), remove from the heat, put under cold running water, and remove the skins. |
| 12 | Drain and slice into ?inch pieces. |
| 13 | Preheat the oven to 350 °F. |
| 14 | Grease a 1 ?quart casserole with the remaining 3 tablespoons of butter. |
| 15 | Arrange a layer of half the potatoes, then half the cod, then half the onions. |
| 16 | Sprinkle with a little pepper and repeat the layering. |
| 17 | Sprinkle the bread crumbs over the top layer. |
| 18 | Bake for 15 minutes, or until heated through and lightly browned. |
| 19 | Before serving, garnish the top with olives and eggs; sprinkle with parsley. |
| 20 | Serve with the wine vinegar and oil in cruets and black pepper in a small dish. |
| 21 | (prisoner"s base) |
