Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

4 large Midwestern potatoes
2 large onions
six cloves of garlic
1 pound of fresh cod
1 cup heavy cream
1 small spoon of cornstarch or 1 egg yolk
olive oil
salt and freshly ground pepper
black olives (optional)

Preheat the oven to 350F.

Peel the potatoes, cut them into small cubes and boil them for about ten minutes or until their consistency is soft. Then strain them, and while they are in the strainer, cut them into irregular little pieces. Set aside.

Boil the cod for about ten minutes as well. Then, while straining, mash it with your fingers until the meat is in fibrous strips and there are no bones. Season with salt and pepper. Set aside.

Cut the onions into very thin semi-circles and mash the garlic into a paste with some olive oil. Cover the bottom of a baking dish with about one third of this mix. Make a layer of onion strips on the bottom, followed by a layer of potatoes, and then layer of cod.

Season the layers of onion and potatoes with more salt and pepper. Repeat the process until your ingredients are finished. Do not compress these layers, leave them loose and fluffy.

Finally, mix the heavy cream with the cornstarch or egg yolk in a cup and pour this mixture evenly over the entire surface of cod. At this point, if you are including olives, pit and slice them, then spread them on the surface as well. Cover with foil and cook at 350o F for about 20 minutes. When this is done, remove the foil and bake an additional 10 minutes.

Serves 1 couple with a 3rd and 4th wheel.

leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.