Bacalhau

Directions

1. 1
   Soak the cod in the refrigerator in two or three changes of water overnight.
2. 2
   Remove any bones or skin and, using your fingers, shred the flesh.
3. 3
   Place a large saute pan over medium-high heat and add the oil.
4. 4
   Saute the onion until golden brown, about 15 minutes.
5. 5
   Add the garlic and cook for 2 minutes.
6. 6
   Coat the bottom of the slow cooker with olive oil.
7. 7
   Arrange half of the sliced potatoes in the bottom of the cooker.
8. 8
   Cover with a layer of half the fish, followed by a layer of half the onion mixture.
9. 9
   Pour half of the crushed tomatoes on top.
10. 10
    Repeat the layering with the remaining potatoes, fish, onion mixture, and tomatoes.
11. 11
    Cover and cook on low for 4 to 6 hours, until the potatoes are very tender.
12. 12
    A half hour before serving, pour in the cream evenly over the fish.
13. 13
    Divide the fish and vegetables among 4 shallow bowls and garnish each with 5 green olives and a dusting of Parmesan cheese.
14. 14
    Serve hot with a loaf of crusty bread.