4 medium sized pieces of salted cod
2 -3 medium onions, cut into thin slices
1 garlic clove, minced
3 tablespoons chopped parsely
Salt and pepper to taste
Olives to garnish, optional
Desalt the cod ahead of time, by placing the cod in a large bowl of water (making sure to cover the cod completely) for at least 24 hours and changing the water several times.
Boil the desalted cod, set aside and allow to cool. Once it is cool, debone and flake the cod into small pieces.
Peel and cut the potatoes into thin, matchstick length sizes. Fry the potatoes as you normally would when making french fries. Place the fries on a paper towel on top of a plate when they are done to soak up some of the oil and set aside.
In a large skillet, add the olive oil, onion and garlic. Saute until the onions become translucent.
Add the flaked cod to the sautéed onions and garlic and toss the cod around so that it is coated well with the olive oil and onions.
In the meantime, crack the eggs in a bowl, season with salt and pepper and whisk well.
Next, add the fries to the cod and onions in the skillet. Allow to brown a bit and then slowly pour the eggs on top, mix as you do so.
When the eggs are just about cooked, add the parsley and toss well. When the eggs are fully cooked, remove the bacalhau a bras from the skillet and place on a tray. Top with olives and serve. You can also garnish with additional chopped parsley if you like.
For the Love of Portuguese Food