• Pre-heat oven to 150C fan forced.
• Pour enough olive oil into a large deep frypan to a depth of 2cm and place over a low heat. Crush 2 cloves garlic and add to the pan along with 1 bay leaf. Peel and thinly slice onions and add to the frypan. Season with salt and pepper.
• Slowly sweat the onions until they are soft and only slightly browned, about 25-30 minutes. Pour into a sieve set over a bowl to drain excess oil.
• Finely chop the olives and place onto a lined baking tray. Place into the oven and allow to dehydrate for at least 30 minutes or until dry. Remove from the oven and set aside.
• Heat a small saucepan with olive oil to 90C along with the remaining garlic and bay leaves. Add the cod, ensuring the oil is completely covering the fish. After 3 minutes remove from the heat, cover with a lid allowing the fish to continue cooking for 20-30 minutes.
• Meanwhile, heat oil in a deep fryer to 180C.
• Wash and peel potatoes. Thinly slice potatoes, then cut into matchsticks. Dry well with a paper towel.
• Deep-fry potato sticks until lightly golden and crisp. Remove from the oil and set aside to drain on a paper towel.
• Beat the eggs and egg yolks together and set aside until needed.
• Remove cod from the olive oil. Remove and discard all the bones along with most of the skin. Flake the cod flesh into a bowl and set aside.
• Return the drained onions to the pan and place over a low - medium heat. Add the fried potatoes and mix together. Add the cod flesh and mix together. Remove pan from the heat.
• Pour in the beaten eggs, stirring continuously until eggs are just set and silky, not scrambled. Season with salt and pepper to taste.
• Top with dehydrated olives, finely chopped parsley and a drizzle of olive oil. Serve immediately.

NOTE:  Soak the salted cod in water in the fridge for 12-24 hours then drain thoroughly and dry with paper towel, before using.