1 1/ 2 tablespoons Italian pepperoncino red pepper
4 hardboiled eggs, chopped
10 black olives
10 green olives
pepper to taste
Soak the cod in cold water for 24 hours, changing the water at least 5 times during.
Boil a large pot with water, add the cod and simmer for 5 minutes or until smooth fish. Pour the fish in a bowl set aside.
In a small bowl combine olive oil, garlic, parsley, red pepper and pepper. Add the cod mixture and mix gently.
Preheat oven to 347 degrees fahrenheit. Put the potatoes in the water where the fish was boiled and boil. Cook for about 20 minutes until potatoes are tender. Go to soak in cold water, peel and cut passes.
In a large skillet melt the butter and add the onion and cook until golden brown. Add a clove leaf to the onions and set aside.
Grease a baking dish with pam or butter and arrange a layer of potatoes, a layer of cod, and half of the onion mixture. Repeat these layers once again and finish with the onion.
Cook for 15 minutes in the oven until the potatoes are lightly browned.
Tip:Start the recipe the day before as it is necessary to soak the fish for 24 hours in cold water.