Sprinkle a little white pepper over this last layer and decorate with black olives. Place in the oven at 200º C until the onion is golden. When serving, sprinkle with chopped fresh parsley. Serve immediately.

When the onion is transparent and soft, remove it from the pan together with the garlic and place them on the last layer of potatoes, distributing them well in the Pyrex.

Strain the frying oil and use it to sauté the sliced onion and the chopped garlic cloves. Season with salt.

Once they are fried, place them over the potato layer. Reserve the oil to fry the codfish. Put another layer of potatoes over the codfish, using all those you have reserved and season with salt.

Cut the cod steaks into small pieces (squares), dip them thoroughly in the flour and fry them in a frying pan with little oil.

Season with a little table salt. Reserve the rest of the potatoes.

Wash the potatoes, peel them, and cut them into thin slices. Fry them in hot oil, put half in the bottom of a Pyrex or oven tray (without draining their oil, as this will prevent them from drying out).