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Place the cod in a container, cover with water and soak for 24 hours in the refrigerator. During this period, change the water several times to remove the salt.
The next day, rinse the cod and place it in a pot with enough water to cover it. Simmer, but make sure it doesn't get to soft. Then separate it into large chunks.
Cook the potatoes in the same water in which you cooked the cod.
In a baking dish, add the ingredients in layers.
Sprinkle with the parsley, add the olives and drizzle with olive oil.
Bake at 180°C or 350°F for 30 minutes.