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

GARNISH 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.