Codfish Bake with Smashed Potatoes

Cut the salt cod (already desalted and thawed) in half, removing the central bone to create portions.

In a pot, heat water adding garlic, rosemary, and bay leaf. Once boiling, place the pieces of cod to cook for only three minutes, as the preparation will be finished in the oven.

Remove the miniature potatoes and cook them in the same flavorful cod broth, adding a little salt, for about 15 minutes.

Season the cooked cod with salt and black pepper. During the last two minutes of the potatoes cooking time, add the broccoli and cook it quickly.

Remove the cooked potatoes and, using a plate or the palm of your hand, gently crush them slightly—this is the 'smashed potato' technique (batatas ao murro).

Preheat the oven to 400°F (200°C). Arrange the smashed potatoes in a baking dish.

Arrange the cod pieces, broccoli, slices or chunks of red onion, and cherry tomatoes over the potatoes in the baking dish.

Spread sliced garlic, sprinkle paprika, adjust salt and black pepper over all the ingredients, and finish by drizzling plenty of olive oil for aroma.

Place the baking dish in the preheated oven at 400°F (200°C) to bake for 20 minutes.

Remove the cod bake from the oven and finish the dish by distributing chopped hard-boiled eggs and pitted purple olives on top.