Bacalhau with Potatoes and Olives

Method

1. Soak the salted cod in water for 24 hours, changing water every 6 hours.
2. Cook the potatoes in salted water until tender.
3. Sauté the onion in olive oil until translucent.
4. Add the soaked cod to the pan and cook until flaky.
5. Mix in the cooked potatoes, olives, vinegar, salt, and pepper.
6. Serve warm, garnished with chopped parsley.
7. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.