Rinse the bacalao in running water, scrubbing off as much surface salt as possible. Soak the codfish in abundant water overnight or at least two hours. If you leave it overnight, change the water at least once.
2. Boiling codifish
Rinse the bacalao again and discard the water. Place the codfish in a big pot or large Dutch oven, and add about half a gallon (2 liters) of fresh water to it.Simmer over medium heat until the codfish starts flaking; add a cup of water every so often to maintain a similar level as when it started, and stir to cook evenly.This may take 30 to 40 minutes, depending on the freshness and quality of the fish.
3. Getting bacalao ready
Once the bacalao is flaking, remove it from the heat and the water, drain, and discard the water.Taste the fish, it should have a pleasant saltiness, but not excessively so. If it is still too salty, you will have to soak it again in clean water for about an hour.Once cooled to room temperature, flake the codfish into small, spoon-size pieces, and make sure to discard bones, fins, and skin. Set the shredded bacalao aside.
4. Boiling eggs
Set the timer on your phone for 7 minutes. Place the eggs in a small saucepan and cover with water.Boil over medium heat for 7 minutes. Remove from the heat and let them cool to room temperature in the water. You can boil the eggs with the bacalao to save time.Once cooled, peel the eggs and set them aside.
5. Sauteeing vegetables
Heat oil in large skillet over medium heat.Cook and stir the onions, garlic, and bell pepper until the onions become translucent.
6. Cooking cabbage
Stir in the bacalao, tomato, and olives and cook until hot. Add the tomato sauce, salt, pepper, and parsley.Stir in the cabbage and simmer covered over very low heat until the cabbage is wilted (about 5 mins). Check the taste and season with salt and pepper to taste if needed.
7. Serving
Cut the eggs into 4 wedges each and arrange over the bacalao. Serve right away to prevent the cabbage from becoming mushy. Check serving suggestions above the recipe.