1 Soak the stockfish for 48 hours, changing the water at least 6 times. Rinse, pat dry and chop.
2 Cook the potatoes in boiling salted water for around 20 minutes until tender.
3 Fry the peppers, onions and garlic in hot oil for 5 minutes, stirring continuously. Add the tomatoes, saffron and a little water. Season with a little salt, paprika and ground black pepper and simmer for around 5 minutes. Stir in the fish and the potatoes and cook for another 5 minutes. Season to taste.
4 Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
5 Transfer the mixture to a baking dish and crack the eggs on top. Crumbled the bread over the bake and cook for around 10 minutes. Serve garnished with parsley.