Traditional Portuguese Christmas Eve Cod

This traditional Portuguese cod dish has a simple,
tangy sauce of olive oil, vinegar and garlic.

Ingredients:
2 pounds salt cod, cut into 6 or 8 fillets
1 1/2 pounds potatoes, boiled in their skins
and peeled while still hot
1 large head cabbage, cut into 8 pieces,
blanched until just tender
12 hard-boiled eggs, sliced in half

Ingedients:
For the sauce:
3 tablespoons olive oil per person
1 clove garlic per person, minced
1 teaspoon wine vinegar per person (or less to taste)

Directions:
Rinse the cod under cold running water to remove any surface salt.
Place the fish pieces in a large nonreactive pot,
cover with water and refrigerate (covered) for 24 hours,
changing the water several times.
Pour off the water, and refill with enough boiling water
to cover the fish by several inches.
Cover the pan with a heavy dish towel
and leave the cod to soak in the hot water for 30 minutes.
Drain the cod, and remove any bits of skin or bone.
To make the sauce, bring the oil
and garlic to a boil in a small saucepan,
remove from the heat, add the vinegar,
beat well and serve in a sauceboat.