Portuguese Homestyle Cod (Bacalhau à Casa)

1. Place the cod in a pot, cover with milk, and bring to a gentle simmer.
2. Cook for about 10 minutes.
3. Remove from the milk, drain, and set aside.
4. In a separate pot, cook the cabbage leaves, new potatoes (whole and unpeeled), and whole eggs in salted water.
5. Bring to a boil and cook until the potatoes are tender and eggs are hard-boiled, about 15-20 minutes (drain and set aside).
6. Slice the onions into rings.
7. In a large skillet or pan, add the onion rings, bay leaf, sliced garlic, and plenty of olive oil (about 1 cup).
8. Cook over medium heat until the onions are softened and slightly golden.
9. Flake the cod into large pieces, removing any skin and bones.
10. Keep the pieces as large as possible to maintain texture.
11. Add the flaked cod to the onion mixture, stirring gently to coat the fish with the onions and oil.
12. Line the bottom of a large baking dish with the cooked cabbage leaves, cut into pieces.
13. Spoon the cod mixture into the center of the dish.
14. Make a shallow cut in each potato, slicing halfway through so they split open slightly but stay in one piece.
15. Arrange these around the edge of the baking dish.
16. Peel the eggs, cut them in half, and arrange on top of the cod.
17. Sprinkle thin strips of red and yellow bell pepper over the dish, along with black olives to taste.
18. Sprinkle chopped parsley over the top, drizzle with a little extra olive oil, and place the dish in a preheated oven at 350°F.
19. Bake for about 30 minutes, until the top is lightly golden and everything is heated through.

Recipe & Photo Credit: Receitas da Tia Adelina