Bacalhau à Brás

Ingredients

Quantities are for one portion.

• 150 gsalted cod (bacalhau), soaked and freshened
• 10 gblack olives, pitted
• 15 mlolive oil
• salt and pepper to taste
• 1onion, thinly sliced
• 100 gpotatoes, cut into very fine matchsticks
• 2eggs, lightly beaten
• 1garlic clove, minced
• 10 gfresh parsley, chopped

Method

1. Ensure the salted cod has been soaked in water overnight to remove excess salt. Boil the cod until opaque, then flake it into shards, removing any bones.
2. Fry or bake the very fine potato matchsticks until they are crispy and golden. Drain on a paper towel.
3. Heat the olive oil in a wide pan. Sauté the thinly sliced onion and minced garlic until soft and translucent.
4. Add the flaked cod to the onions, tossing them together in the oil.
5. Stir the crispy matchstick potatoes into the pan with the fish.
6. Lower the heat. Pour the beaten eggs over the mixture, dragging a spatula through it slowly until the eggs form very soft, creamy curds. Do not overcook; the eggs should remain slightly wet.
7. Dump the mixture onto a plate. Garnish with the black olives and fresh parsley.