🐟 Bacalhau à Brás

4 servings · prep 20 min + 24 h de dessalage · cook 20 min

Ingredients

• 500 g salt cod
• 500 g potatoes
• 2 large onions
• 3 garlic cloves
• 6 eggs
• Black olives
• Parsley
• 6 tbsp olive oil
• Pepper

Method

1. Soak the cod 24 h in the fridge, changing the water 4 times, then flake it by hand, removing skin and bones.
2. Cut the potatoes into very fine matchsticks and fry until golden and crisp. Drain.
3. Soften the sliced onions and garlic 10 min in olive oil, without colouring.
4. Add the flaked cod and cook 5 min.
5. OFF THE HEAT or over the lowest flame, pour in the beaten eggs and the potatoes and stir constantly for 1 min: the eggs must coat, never set into an omelette. That is the whole secret of the dish.
6. Serve straight away with the black olives and plenty of parsley.

Adapted from Paulo's Food (YouTube)

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