Bacalhau à brás

Ingredients

Quantities for 4 servings.

• 500 g Salt cod, soaked for a day
• 700 g Potatoes, in matchsticks
• 8 piece Eggs
• 2 piece Onions, thinly sliced
• 3 clove Garlic
• 80 ml Olive oil
• 80 g Black olives
• 6 sprig Parsley
• 600 ml Oil for frying
• to taste Salt and pepper

Method

1. Poach the soaked cod for five minutes, cool it and pull it into flakes by hand, discarding skin and bones. By hand rather than with a fork: that is how small bones are found.
2. Deep-fry the potato matchsticks at 180 °C to a crisp gold, in batches. Drain on a rack and salt them.
3. In a wide pan sweat the onion in the olive oil for ten minutes until soft and sweet, adding the garlic for the last minute.
4. Add the cod and warm it through for three minutes, then tip in the potato and toss.
5. Take the pan off the heat, pour in the beaten eggs and stir without stopping for half a minute, until they turn creamy. Scatter over the parsley and olives.