Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        salt codfish
   3      large         onions -- very finely sliced,
                        -- (up to 4)
   1 1/2  pounds        finely sliced potatoes
   1      cup           milk
   1      cup           heavy cream or fresh cream
   2      tablespoons   flour
   3      tablespoons   oil
     1/4  cup           olive oil
                        salt and pepper -- to taste
   1      pinch         nutmeg
   1      cup           canola oil
                        topping
     1/2  cup           grated or processed stale bread
     1/2  cup           chopped parsley
   2      tablespoons   finely chopped almonds or walnuts -- optional
     1/2  teaspoon      dried oregano
     1/2  teaspoon      dried rosemary -- crushed
   2                    hard boiled eggs -- finely chopped
                        salt and pepper -- to taste
                        olive oil

Preparation:

1. soak codfish for 24 hours, changing the water twice 2. Drain fish and squeeze out all the water. 3. Cut cod into bite size pieces. 4. Heat 1/4 cup oil with 1 tbs olive oil and add the potatoes, season with salt and pepper. Cook potatoes in this oil until almost golden. Add 1/4 cup water and continue cooking until water has evaporated. Set aside 5. Cook the onions in 3 tbs olive oil until translucent. Add the codfish and cook until all the liquid has evaporated. 6. Add the flour and stir for 2 minutes. Off the heat, add the milk and cream stirring vigorously not to form lumps. Season with salt ( if needed), pepper and nutmeg 7. Oil a baking dish and spread a layer of the reserved potatoes. 8. Top with the creamed cod mixture 9. Set aside while you prepare the following: 10. Stir together all the ingredients for the topping but the olive oil. Add the olive oil until you get a moist mixture. 11. Top the cream with the above mixture. 12. Bake at 350F for 35 minutes or until bubbly.