Bacalhau à Zé do Pipo

Step 1

Set the oven to 375°F and wait until the indicator light tells you it has finished heating, about 10 minutes.

Step 2

Place each potato on a cutting board and slice lengthwise from end to end into 1/8-inch-thick slices, like slicing bread, keeping the skin on.

Step 3

Place each onion on a cutting board and slice lengthwise from root to tip, then turn the pieces cut-side down and slice crosswise into thin half-rings about 1/8-inch thick.

Step 4

Place each garlic clove on the cutting board, lay the flat side of a chef's knife on top, press down hard with the heel of your hand to crush it, then remove the papery skin.

Step 5

Examine the shredded salt cod for any remaining small bones or tough skin and remove them with your fingers or tweezers, then flake the cod into bite-sized pieces.

Step 6

Pour 2 tablespoons of olive oil into a large oven-safe skillet and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 7

Add the sliced potatoes to the hot oil and cook without stirring for 4 minutes until the bottom edges turn golden brown, then stir once and cook another 3 minutes until lightly browned.

Step 8

Remove the skillet from the heat, push the potatoes to the sides, and spread the sliced onions across the bottom of the pan in an even layer.

Step 9

Scatter the crushed garlic cloves, shredded cod, green olives, and bay leaves evenly across the onions.

Step 10

Drizzle the remaining 4 tablespoons of olive oil over the top, then sprinkle the black pepper evenly across the entire surface.

Step 11

Place the skillet in the oven and bake uncovered for 20 minutes until the potatoes are fork-tender and the top edges are golden brown.

Step 12

Remove the skillet from the oven using oven mitts, taking care not to touch the hot handle, and let it rest at room temperature for 2 minutes so the oil stops bubbling.

Step 13

Scatter the chopped parsley over the top in a thin, even layer and serve the dish directly from the skillet.