½ kg boneless bacalhau
300ml light cream
2 eggs
4 potatoes
3-4 cloves garlic, crushed
2 onions, sliced fine
½ bunch parsley, chopped
salt and pepper to taste
breadcrumbs
a little butter

Soak the bacalhau for about 6 hours in water, changing water a few times. (Click HERE to read more.)

Fry onions and garlic in olive oil until transparent.

Boil potatoes and bacalhau together for a few minutes until just tender.

Flake the bacalhau and cut the potatoes into medium thick slices.

In a greased Pyrex, layer onions, potatoes, parsley and bacalhau and continue to do so ending with the potato.

Lightly beat the eggs into the cream.

Pour the cream mixture over the top of the filling then sprinkle breadcrumbs all over the top. Dot with butter.

Bake in a hot oven, about 200°C for about 45minutes.

Serve with a tossed salad and crusty bread.