Bacalao - Portugese Salt Cod

There are hundreds of variations on this recipe for salt cod baked with potatoes, but this one turned out really good so I am sticking with it
 

INGREDIENTS
8    ounces salt cod fillets
½    cup chicken broth
½    cup low fat (2%) milk
3    medium white or Yukon Gold potatoes (2 pounds+)
3    tablespoons olive oil
1    large white onion, chopped (2 cups+)
4    cloves garlic, minced
2    cans (15 ounces) diced tomatoes, drained
4    tablespoons dried parsley
¼    cup cream or half-and-half
1    teaspoon paprika
For garnish
1    large hard-boiled egg, sliced
¼   cup black olives, pitted, sliced
3    teaspoons rinsed, drained capers

METHOD
Place the salt cod fillets in a container with cold water and refrigerate for 24 to 36 hours, changing the water 4 times. Drain the fillets and pat dry, placing them into a medium to large skillet. Add the chicken broth and milk and enough water to cover the fillets completely. Poach over medium heat for 10 to 12 minutes without boiling until the fish can be flaked with a fork. Remove from the heat and leave the fillets in the poaching liquid for 15 minutes then drain and flake the fish into a bowl.

Place the potatoes in the microwave and cook for 8 minutes. Remove from the microwave and allow them to cool. When they have cooled, slice them into ¼ inch slices and set aside.

In a large skillet, add the olive oil over medium-high heat and cook the onions for 5 to 6 minutes until they are translucent. Add the garlic and cook for 1 minute. Remove from the heat and set aside.

Preheat the oven to 325 F and grease the sides and bottom of an 8 inch square baking dish. Layer the baking dish with half of the potatoes, tomatoes, parsley, cod and 1/3 of the onions. Add a second layer and top with the last 1/3 of the onions. Add the cream and sprinkle with the paprika. Bake until golden on top, about 30 minutes, and remove from the oven. Arrange the egg slices on top and sprinkle with the olives and capers. Makes 4 to 6 servings.