Ingredients:

• 1 pound salt cod fillets, preferably skinless and boneless
• 3/4 to 1 cup good-quality extra virgin olive oil
• Milk, optional
• 2 large yellow or sweet Vidalia onions, sliced
• 2 pounds waxy potatoes (Yukon Gold works great), peeled
• 4 large eggs, hard boiled and sliced
• About 40 pitted black olives (I used Kalamata olives; can also use green olives)
• Kosher salt and freshly ground black pepper