Ingredients
Preparation
Preheat the oven to 180°C.
Peel potatoes and cut them into slices.
Finely cut parsley.
Cut onions and garlic.
Cut the eggs into small pieces.
Pour water in a casserole and add bay leaves, a few grains of pepper and a little olive oil.
Add the clipfish to the water immediately. When it starts boiling, the fish is cooked.
Cook potatoes with a little salt in the water.
Have olive oil, onion, garlic and bay leaf in a frying pan and fry at medium heat until the onions are golden brown and soft.
Remove skin and bones from the clipfish. Gently flake the fish.
Put some of the potatoes in the bottom of an oven-proof dish, then add some of the fish and a little onion mix. Then repeat by adding more potatoes, fish and onion mix in layers.
Add the eggs, parsley and olives on top.
Bake in oven for approx. 10 minutes and serve.