Preheat the oven to 400°F.
In a large pot, bring water to a boil and add the soaked salt cod. Reduce the heat to a simmer and cook for 10-15 minutes, or until the cod is tender. Remove the cod from the pot and set aside to cool.
In a separate pot, bring water to a boil and add the sliced potatoes. Cook for 5-7 minutes, or until tender. Drain the potatoes and set aside.
Once the cod has cooled, remove the skin and bones and shred the meat into small pieces.
In a large mixing bowl, combine the shredded cod, cooked potatoes, beaten eggs, chopped onion, bell pepper, minced garlic, and parsley. Mix well.
Heat the olive oil in a large skillet over medium heat. Add the cod mixture to the skillet and press it down into an even layer. Cook for 5-7 minutes, or until the bottom is golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the top is golden brown.
Serve the bacalhau à Brás hot, with a sprinkle of parsley on top and a side of vegetables or a salad. Enjoy!