Bacalhau à Brás

Ingredients

• Onion
• Garlic cloves — 1 pcs
• Eggs — 5 pcs
• Salt
• Black pepper
• Black olives
• Parsley

Steps

1. Slice the onions thinly (using a mandoline) and set aside.
2. In a frying pan over medium heat, sauté the onions until caramelized; season to taste with salt and pepper. When the onion is golden, add the sliced garlic cloves and cook for another 5 minutes; transfer the mixture to a bowl and set aside.
3. Whisk the 5 eggs thoroughly in a bowl until homogeneous.
4. Return the frying pan to low heat; add the beaten eggs to the reserved onion mixture and stir continuously over low heat until a creamy and soft texture is achieved (do not overcook — the goal is moist and creamy eggs).
5. Add the cooked and shredded cod (see sub-recipe) to the eggs and mix gently until combined; when the texture is creamy, turn off the heat.
6. Incorporate the shoestring potatoes (see sub-recipe) and mix carefully to maintain their crispness.
7. Finish with chopped parsley and black olives and serve immediately.

Cooked and Shredded Cod

• Cod — 1 pcs
• Water
• Garlic cloves — 1 pcs
• Parsley
• Bay leaves — 1 pcs

1. Fill a pot with enough water to cover the cod; add garlic cloves, parsley, and bay leaves and bring to a boil.
2. Place the cod in the boiling water, immediately turn off the heat, and let the fish rest in the hot water for 10 minutes.
3. Remove the cod from the pot and let it cool for about 15 minutes.
4. Shred the cod with your hands or a fork, removing skin and bones; set the shredded cod aside.

Shoestring Potatoes

• Potato — 200 g
• Salt

1. Cut the potatoes into very thin shoestrings; wash them under running water until the water runs clear to remove excess starch.
2. Dry the potatoes very well with a clean kitchen towel so they are dry before frying.
3. Fry the potatoes at about 170°C, stirring occasionally, until golden and crispy; drain on absorbent paper and season immediately with salt.