Bacalhau

Ingredients

• 600 g soaked salt cod
• 700 g waxy potatoes
• 2 onions, sliced
• 2 garlic cloves
• Black olives
• Parsley and olive oil

How to make it

1. Simmer the cod gently until it flakes, then remove skin and bones. Start over medium-high heat until the water or broth is bubbling, then lower to medium or medium-low and cook gently for 10-25 minutes, depending on size, until tender but not falling apart.
2. Boil potatoes until tender and slice thickly. Start over medium-high heat until the water or broth is bubbling, then lower to medium or medium-low and cook gently for 10-25 minutes, depending on size, until tender but not falling apart.
3. Soften onions and garlic in olive oil. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.
4. Layer potatoes, cod and onions, warm through, then finish with olives and parsley. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.