Start by peeling the potatoes and placing them in a pot of cold water along with the halved carrots. Cover and cook over medium heat for 20 minutes.

Remove the thick stems from the kale, cut it in half, and add it to the pot. Cook for an additional 10 minutes.

Add the pieces of cod to the pot, cover, and cook for 5 minutes. Drain the fish and vegetables.

In a non-stick skillet, heat the olive oil and sauté the crushed garlic. Add the chopped onion and a pinch of salt; cook until golden.

Add the bay leaf, then remove it once you are done cooking. Dice the carrots, potatoes, and chop the kale.

Flake the cod with a fork and mix everything in the skillet with the sautéed onions.

Add the black olives and cook for an additional 5 minutes.

Dice the hard-boiled eggs and gently fold them into the mixture. Drizzle with vinegar, stir, and turn off the heat.

Garnish with a halved hard-boiled egg on top and serve.