How to make Bacalhau à Brás

Ingredients

• 400 g salt cod, soaked in advance in cold water in the fridge for 24 to 48 hours, changing the water several times
• 500 g potatoes, cut into very thin matchsticks (or 150 g ready-made potato sticks)
• Oil for frying
• 4 tablespoons olive oil
• 2 onions, thinly sliced
• 2 garlic cloves, finely chopped
• 6 eggs (use pasteurised eggs if serving pregnant women, young children, older people or anyone with a weak immune system, or cook until firm)
• A handful of black olives and chopped flat-leaf parsley
• Black pepper

Method

1. Drain the soaked cod, remove the skin and bones and pull the flesh into fine shreds.
2. Fry the potato matchsticks in hot oil in batches until golden, then drain them on kitchen paper.
3. In a wide pan, cook the onions and garlic gently in the olive oil for about 10 minutes until soft and golden.
4. Add the cod and cook for 5 minutes, stirring, then stir in the fried potatoes.
5. Beat the eggs with black pepper, pour them into the pan over low heat and stir until they are softly set. Taste before adding salt, as the cod is salty.
6. Serve at once, topped with black olives and parsley.