• Start by soaking the dry salt cod in cold water for 24-48 hours. Rinse under cold running water every 6-8 hours, changing the soaking water (see notes)
• When ready to cook, bring a pot of water to a boil, then add the bay leaves and peppercorn.
• Add the cod to the boiling water only for about 2-3 minutes to hydrate the fish and remove any remaining excess salt. Then transfer to a plate.
• To the pot of boiling water add the potatoes and cook until fork tender but not too soft, kinda like "al dente" potatoes. Transfer to a bowl.
• Meanwhile heat about 1/4 cup of olive oil in a skillet, then sauté the onion slices, garlic and bell pepper slices, until soft and fragrant.

Arranging the dish

• Place a layer of potatoes on the bottom of a baking dish that's big enough to hold the fish. It's okay if the potatoes overlap.
• Top the potatoes with sautéed veggies.
• Finally add the fish in one layer.
• Drizzle remaining olive oil over the fish to coat generously, then add the olives.
• Bake at 350F degrees for about 30 minutes, uncovered.
• When done, garnish with fresh parsley or cilantro and serve.