Categories: Fish, Seafood, Main dish 
      Yield: 6 servings 
  
      1 lb Dried salt cod 
      6 c  Boiling water 
      1 tb Unsalted butter 
      3 tb Olive oil 
      1 lg Spanish onion 
           - peeled and sliced thin 
      2 lb Calif. long white potatoes 
           -or new potatoes, 
           -boiled until tender, then 
           -peeled and sliced thin 
    1/3 c  Minced parsley 
    1/4 c  Freshly ground black pepper 
 
----------------------------------GARNISH---------------------------------- 
      1 lg Egg, hard-cooked, shelled 
           -and cut in thin wedges 
     12 md Oil-cured black olives 
           - (unpitted) 
  
  SOAK THE COD in the refrigerator 24 hours in several changes of cold water. 
  Drain, rinse, and drain well again. Place the cod in a large heavy 
  saucepan, pour in the boiling water, set over moderate heat, cover and 
  simmer 10-to-12 minutes--just until the cod flakes at the touch of a fork. 
  Drain and rinse well, then flake the cod, removing any bits of skin or 
  bone. Preheat the oven to 350F. In a large heavy skillet set over moderate 
  heat, warm the butter and 1 tablespoon of the oil 1 minute. Add the onion, 
  separating the slices into rings, and stir-fry 8-to-10 minutes until limp 
  and golden; do not brown. Remove the onion from the skillet and set aside. 
  Add the remaining oil to the skillet, dump in the potatoes and stir-fry 
  about 5 minutes until golden. Layer half the potatoes in a well-buttered 
  2-quart casserole or au gratin pan and sprinkle with a little of the minced 
  parsley and pepper. Add 1/3 of the onion, 1/2 of the cod and another 
  scattering of the parsley and pepper. Repeat the layering, ending with 
  onion rings on top. Sprinkle with the remaining pepper and all but 1 
  tablespoon of the parsley. Bake the casserole, uncovered, for 35-to-40 
  minutes or until touched with brown. Garnish with wedges of hard-cooked egg 
  and the olives, placed artfully on top of the casserole, plus a final light 
  scattering of minced parsley.