Bacalhau à Brás — Salt Cod, Eggs & Crispy Potatoes

Ingredients

• 12 oz salt cod, soaked 24 hours with 3 water changes (or smoked haddock in a pinch)
• 3 cups shoestring potato sticks (fry your own or use good store-bought)
• 5 eggs
• 1 large onion, halved and thinly sliced
• 3 cloves garlic, minced
• ¼ cup olive oil
• 12 pitted black olives
• Chopped parsley and black pepper

Method

1. Simmer the soaked cod in fresh water 8 minutes, then drain, cool, and shred into fine flakes, hunting out any bones or skin.
2. Cook the onion in olive oil over medium-low until soft and golden, 10 minutes — it should melt, not fry. Add garlic for the last minute.
3. Fold in the shredded cod and warm through, then add the potato sticks and toss just to coat; half should stay crisp.
4. Beat the eggs with pepper, pour them over, and stir gently off and on the heat until the eggs are creamy and barely set — the dish should look glossy, never dry.
5. Serve immediately, scattered with olives and parsley, with a glass of something cold and Portuguese.