Bacalau à Brás

Method

Soak the salt cod overnight in cold water, changing the water several times, then poach gently for 20 minutes until tender and flake finely into small pieces. Cut potatoes into thin matchsticks and deep-fry in olive oil at 160°C until golden and crispy, then drain on kitchen paper. Thinly slice the onion and mince the garlic, then soften both gently in 2 tablespoons of olive oil until fragrant. Combine the flaked cod, crispy potatoes, softened onion and garlic, pitted olives, and chopped parsley in a large bowl, season carefully with salt and pepper. Make a well in the centre of the mixture, add the beaten eggs and gently fold everything together over moderate heat until the eggs are just set and the ingredients are well combined. Serve warm as the main course, ensuring the texture remains light and delicate throughout.