• Soak the codfish in plenty of water (very cold) for 24 to 32 hours before cooking, changing the water several times.
• Peel the potatoes and cut them in half.
• Peel the carrots, cut them in half lengthwise, and then cut each half in half again.
• Wash the Portuguese cabbage and cut the stems in half. If the stems are very thick, cut them into three pieces.
• Fill a large pot halfway with cold water and bring it to a boil over high heat.
• Add the potatoes to the pot and, once the water starts boiling, add the cabbage and place the carrots on top.
• Season with salt.
• After 15 minutes, check if the potatoes are almost cooked. If they are, place them on top of the cabbage, being careful not to break them.
• Add the eggs and remove them after 8 minutes of cooking.
• Add the codfish loins with the skin side up and cook for 8 minutes.
• Check if the codfish is done: it should flake easily, and the center should be fully cooked.
• If it’s ready, turn off the heat and transfer the codfish and vegetables to a serving dish. If not, let it cook for a few more minutes.
• Place the vegetables and potatoes on one serving dish, along with the boiled, peeled eggs, and the codfish on another. The garlic-infused olive oil goes into a small jug so everyone can drizzle as much as they like.

Olive oil sauce

• Place a small saucepan over low heat with the olive oil, garlic, and bay leaf, and let it cook until the garlic turns golden.