4 or 5 cooked potatoes, in round slices;
1lb 10oz | 750g bacalhau;
6 capsicums with seeds removed, lightly cooked for 10 minutes;
2 onions, cut in quarters
½ dried onion
2 cloves of garlic
1lb 10oz | 750g tomatoes, peeled and with seeds removed, sliced;
18 pitted olives;
3 hard-boiled eggs;
mint or parsley to decorate.

Prepare the bacalhau in the usual way, by soaking in water for many hours, changing the water from time to time (click HERE to read more). Bring to the boil in fresh water, remove from the fire and keep covered for 10 minutes. Drain the water, break into large segments and sprinkle with pepper.

Sauté the onions, dried onions and garlic in olive oil; when golden in colour, add the bacalhau and capsicums and remove from the fire.

The tomatoes are sautéed in olive oil separately.

Layer the ingredients in the following order:

Potatoes; bacalhau and capsicums; slices of tomatoes and olives; ending by covering with tomatoes and olives; drizzle everything with 2 or 3 tbsp of Worcestershire sauce. Bake in a moderate oven for two hours. Remove from the oven and garnish with sliced hard-boiled eggs and mint. Serve hot.