• 1 pound dried salt cod (get boneless)

• 6 cups boiling water

• 1 tablespoon unsalted butter

• 3 tablespoons olive oil

• 2 large onions, peeled and sliced thin

• 2 pounds long white or new potatoes, boiled until tender, then peeled and sliced thin

• 1/3 cup minced parsley

• 1/4 teaspoon freshly ground black pepper

• Garnish--2 hard boiled eggs shelled and cut in thin slices; pitted black olives (as many as desired); Pimento optional; vinegar sprinkled at the last minute.
   

Instructions

Soak the salt cod in the refrigerator 24 hours in several changes of cold water (at least 4 times) Keep bowl covered. Drain the cod, rinse, an drain well again. Place in a large heavy saucepan, pour in the boiling water, set over moderate heat, cover and simmer (don't boil) 10 to 12 minutes--just until the cod flakes at the touch of a fork. Drain and rinse well, then flake the cod, removing any bits of skin or bone. Preheat the oven to moderate(350 deg F) In a large heavy skillet set over moderate heat, warm the butter and 1 tablespoon of the oil for about 1 minute. Add the onion, separating the slices into rings, and stir-fry 8 to 10 minutes until limp and golden; do not brown. Remove the onions and add the remaining 2 tablespoons of oil, dump in the potatoes and stir fry about 5 minutes until golden. Layer half the potatoes in a well-buttered 2 quart shallow casserole and sprinkle with a little of the minced parsley and pepper. Add one third of the onion, half the cod, and another scattering of parsley and pepper and all but a tablespoon or so of parsley. Bake the casserole uncovered for 35-40 minutes until hissing hot and touched with brown.