Bacalhau à Brás

Ingredients

• 1400g salt cod (bacalhau), soaked 24–48 hours, drained and shredded
• 23 medium potatoes, peeled and cut into very thin matchsticks
• 32 large onions, thinly sliced
• 44 garlic cloves, minced
• 55 large eggs, lightly beaten
• 64 tbsp olive oil
• 7Black olives, to garnish
• 8Fresh parsley, chopped, to garnish
• 9Salt and black pepper to taste

Instructions

1. 1Soak the salt cod in cold water for 24–48 hours, changing the water 3–4 times to remove excess salt. Drain, remove any skin and bones, and flake into small pieces.
2. 2Fry the potato matchsticks in olive oil until golden and crisp. Remove and drain on kitchen paper. Set aside.
3. 3In the same pan, heat 2 tbsp olive oil and sauté the onions over medium-low heat for 15 minutes until very soft and lightly golden.
4. 4Add the garlic and flaked cod, cooking for 3–4 minutes until heated through.
5. 5Add the fried potato sticks and gently combine.
6. 6Pour in the beaten eggs and stir gently over low heat until softly scrambled and just set — they should be creamy, not overcooked.
7. 7Season with salt (carefully — cod is already salty) and black pepper.
8. 8Serve immediately garnished with black olives and fresh parsley. Traditionally served on a platter to share.