Allow the salt cod to soak in plenty of water overnight. The following day, drain the fish and simmer in fresh water with the bay leaves.
Cook for 20 minutes, take it out from the water (but reserve the water).
Boil the eggs until hard and the potatoes just until soft (but not too much).
Allow the eggs to cool down, peel and slice them (reserve for garnishing).
Fry the onions and garlic in an skillet with hot olive oil, then add the green pepper and oregano.
Reduce the heat to allow to cook for few minutes.
Clean and flake the fish and add along with the potatoes and parsley to the skillet.
Simmer for some minutes, stirring constantly. If too dry use some water from the fish.
Garnish with the eggs and the olives and bake in a previously pre-heated oven at 170° C for 20 minutes.