Soak Cod: Place salted cod in a large bowl, cover with water, and refrigerate for 48 hours, changing water every 8–12 hours.

Boil Potatoes: Cut potatoes into chunks and simmer in lightly salted water for 10–12 minutes until just tender, then drain and set aside.

Sauté Aromatics: Heat olive oil over medium heat, cook onions and garlic for 3–4 minutes until soft and golden.

Combine Ingredients: Add drained cod, potatoes, olives, and bay leaves to the pot, then pour just enough water to cover everything.

Simmer Stew: Bring to a gentle simmer, reduce heat to low, cover, and cook for 15–20 minutes until flavors meld.

Finish and Garnish: Stir in chopped parsley, season with black pepper, transfer to a serving dish, top with quartered eggs, and drizzle with olive oil.