Stockfish is at the origin of the preparation—but stockfish requires a number of days more soaking than salt cod . . . A glance at the list of ingredients may not be very inspiring, but the result may surprise you. It is a nourishing dish that does not lend itself well to a first course (unless followed by no more than a light vegetable preparation), and a cool (about 50° Fahrenheit) young red wine will accompany it better than a white.
The cod should be poached (its water perfumed with herbs) and the potatoes and eggs boiled so that all are still hot when assembled together.