Cut the potatoes into quarters and boil in salted water with 3 whole garlic cloves, just until tender (do not overcook). Drain and place in a large bowl. Rinse the olives, then add to the bowl with the potatoes.
Shred the cooked cod fish into bite sized pieces, then add to the bowl.
Heat the oil in a small pan, add the onions and garlic and simmer for 5 minutes. Remove from the heat then let sit for 5 minutes. Remove the onions and garlic and discard.
Add all of the spices and the wine to the oil and simmer for 5 minutes. Taste and adjust any seasonings if needed. Pour into the bowl, then gently toss everything to combine.
Pour the mixture into the casserole and then decorate the top with the boiled eggs.
Cover the dish with foil paper, then bake for approximately 30 minutes, or just until the casserole is hot.
Sprinkle the chopped parsley just before serving if desired, and serve with extra piri piri hot sauce on the side.
Note: Prepare the salted cod fish by soaking it in water in a pot in the fridge for 24 hours, changing the water twice. Drain the fish, then fill the pot with fresh water. Bring the water to a boil, then reduce the temperature and simmer for 10 minutes. Drain the water then shred the fish once cooled.