• Fill with a large pot with enough boiling water to cover the fish by several inches. Cover the pan with a heavy dishtowel and leave the cod to soak in the hot water for 45-60 minutes.
• Once you're ready to cook the fish, place it in a deep pan together with the peeled and cubed potatoes and cabbage/collard greens. Cover with water, enough to fully cover the fish and vegetables by a few inches and cook it for 15-20 minutes until the fish and vegetables are tender.
• Separately, boil the eggs for about 10 minutes, until hard.
• Meanwhile prepare the sauce by heating up the olive oil and frying the minced garlic until golden. Add the vinegar to your taste (a little at a time) and keep the sauce warm until it's time to serve.
• Carefully drain the cod, potatoes and cabbage. Remove any pieces of skin or bone off the cod and and arrange on a platter, along with the vegetables and halved eggs.
• Serve hot with the olive oil and vinegar sauce on the side.
• Optionally you can decorate this simple dish with pitted black olives or chopped greens for more effect.

Enjoy!