Bacalhau à Brás: Salt Cod with Shoestring Potatoes and Soft Eggs

What you need

• 500 g (1.1 lb) salt cod, thick pieces
• 800 g (1.75 lb) floury potatoes
• 1 l (4 cups) frying oil, neutral, for the potatoes
• 2 large onions, halved and thinly sliced
• 3 cloves garlic, finely chopped
• 100 ml (scant 1/2 cup) extra virgin olive oil
• 6 large eggs
• salt and black pepper, to taste
• 3 tbsp flat-leaf parsley, finely chopped
• 12 black olives, for serving

Method

Restated from the original video

1. 1

   Soak the salt cod in plenty of cold water in the fridge for 1-2 days, changing the water 3-4 times a day, until a flake tastes only mildly salty.

2. 2

   Drain the cod, remove the skin and bones and pull the flesh into fine flakes with the fingers.

3. 3

   Peel the potatoes and cut them into very thin matchsticks, about 2-3 mm. Rinse in cold water and dry thoroughly on a towel.

4. 4

   Heat the frying oil in a deep pot to 175 °C (350 °F). Fry the potatoes in batches until pale golden and crisp, 3-4 min. Drain on paper and season lightly with salt.

5. 5

   Warm the olive oil in a large, wide frying pan over medium-low heat. Add the onions and garlic and cook slowly until soft and translucent but not browned, 12-15 min.

6. 6

   Add the cod and stir for 3-4 min so it soaks up the oil and warms through.

7. 7

   Beat the eggs with a little pepper; hold back the salt, as the cod already carries some.

8. 8

   Fold the potatoes into the pan, then pour in the eggs.

9. 9

   Stir constantly over low heat until the eggs are just set and creamy, 1-2 min. Take the pan off the heat while it still looks slightly moist.

10. 10

    Taste, adjust the seasoning and stir in most of the parsley.

11. 11

    Serve at once, scattered with the remaining parsley and the black olives.

Imported from godfisk.no. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.