Bacalhau à Brás

Method

Peel and cut the potatoes into very thin, short matchsticks, then pat dry thoroughly. Heat olive oil in a large frying pan and fry the potato matchsticks in batches until golden and crispy, draining on kitchen paper and seasoning with salt. In the same oil, sauté the finely sliced onion until softened and lightly golden. Add the shredded salt cod and stir-fry gently for 3-4 minutes to warm through. Combine the crispy potatoes, cod mixture and olives in a large serving dish, tossing gently to combine. Garnish generously with fresh parsley and season with black pepper before serving immediately.