---------- Recipe via Meal-Master (tm) v8.02
  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
       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.