Bacalhau à Brás (Portuguese Salt Cod with Eggs and Potatoes)

Ingredients

For 4 portions

• 🐟 400g salt cod
• 🥔 600g potato
• 🏺 6 Tbsp sunflower oil
• 🏺 3 Tbsp olive oil
• 🧅 2 medium onions
• 🧄 3 cloves garlic
• 🌿 1 leaf bay leaf
• 🍳 6 medium egg
• 🫒 60g olives
• 🌿 15g parsley
• 🌿 0.5 Tsp black pepper

Method

1. Soak the salt cod in plenty of cold water in the fridge for 24–48 hours, changing the water 3–4 times, until it tastes pleasantly salty rather than harsh.
2. Put the cod in a pan of fresh water, bring to a simmer and poach for 5 minutes. Drain, cool a little, then remove the skin and bones and flake it finely.
3. Peel the potatoes and cut them into very thin matchsticks. Rinse, dry well in a tea towel and fry in batches in the sunflower oil over a medium-high heat until golden and crisp. Drain on kitchen paper.
4. Heat the olive oil in a large frying pan over a medium heat. Fry the thinly sliced onions, sliced garlic and bay leaf for 10 minutes until soft and golden.
5. Add the cod and stir for 3 minutes. Remove the bay leaf, then fold in the potatoes.
6. Turn the heat to low. Beat the eggs with the pepper, pour them in and stir gently for 1–2 minutes, just until creamy and barely set. They should stay soft and glossy.
7. Take off the heat straight away, scatter with the black olives and chopped parsley, and serve.