Modern Portuguese Bacalhau à Zé do Pipo

Method

1. Soak the salted cod in water for 48 hours, changing water every 12 hours to remove excess salt
2. Cook the potatoes in their skins until tender, then peel and slice them
3. In a large bowl, mix the cooked potatoes with chopped onion, garlic, and olive oil
4. Beat the eggs and add them to the potato mixture, seasoning with salt, pepper, and chopped parsley
5. Transfer the mixture to a baking dish and bake at 400°F (200°C) for 20-25 minutes until golden brown and crispy
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.