Bacalhau à Brás

Ingredients

• •Salt cod
• •Potatoes
• •Onion
• •Eggs
• •Garlic
• •Olive oil
• •Black olives
• •Parsley

Steps

1. 1Begin by soaking salt cod in several changes of cold water over a day or two to draw out excess salt, then poach it gently until just cooked and flake the flesh into fine shreds, discarding any skin and bones.
2. 2Cut potatoes into thin matchsticks and fry them in hot oil until golden and crisp, then drain them well on paper towels.
3. 3In a wide pan, soften thinly sliced onion and minced garlic in olive oil until translucent and fragrant.
4. 4Add the flaked cod to the pan and toss it with the onions for a few minutes so it absorbs the oil and aromatics.
5. 5Fold the crisp fried potatoes into the pan, mixing gently so they stay mostly intact rather than turning mushy.
6. 6Beat eggs lightly and pour them over the cod and potato mixture, stirring constantly over low heat just until the eggs turn softly creamy and bind everything together without becoming fully set like scrambled eggs.
7. 7Remove from the heat immediately once the eggs reach that just-set, custardy stage.
8. 8Finish the dish with a scattering of black olives and chopped fresh parsley before serving it warm.