Bacalhau à Minhota with Smoked Paprika

Method

1. Soak the salted cod in water for 24 hours, changing the water every 6 hours.
2. Boil the potatoes until tender, then mash them.
3. In a pan, sauté garlic in olive oil until fragrant.
4. Add the mashed potatoes and mix well.
5. Stir in the smoked paprika and season with salt and pepper.
6. Serve the cod on top of the potato mixture, garnished with boiled eggs, olives, and a squeeze of lemon.
7. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.