Bacalhau De Molho Fofo (Portuguese)(Codfish Casserole)

• 1 lb. codfish (no bones or skin)
• 2 lb. Irish potatoes
• 3 eggs
• 1/2 bunch parsley (fresh, cut fine)
• 1 (No. 2 size) can black olives
• 2 c. olive oil (Portuguese preferably)

1. Soak codfish overnight in cold water to decrease the salt. Peel potatoes and cut in thick slices.
2. Boil in individual pots, fish, potatoes and 3 eggs.
3. When done, peel eggs; separate white and yolks and cut whites in thin rings.
4. Yolks, mash with a fork, adding salt and pepper to taste.
5. In deep casserole dish, place layers of fish, 1/2 codfish in bite size pieces, then 1/2 of sliced potatoes, 1/2 of finely cut parsley and 1/2 of black olives. Repeat, making 2 layers of each.
6. On top, display slices of hard-boiled white egg slices.
7. In 2-quart pot, pour 2 cups olive oil; heat to very hot.
8. Pour mashed egg yolks in.
9. It will come up boiling and forming very fast.
10. Have casserole dish ready next to the stove.
11. Pour olive oil mixture over layers immediately.
12. It is ready to eat.
13. It is good as a leftover.
14. You may want to add a little olive oil before warming up if it looks like it is needed.

irish potatoes, eggs, parsley, black olives, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172185 (may not work)