Bacalhau à Brás

Ingredients

• 1 pound (450g) salt cod, desalted
• 1 pound (450g) potatoes, russet or similar
• 4 large eggs
• 1 medium onion, finely sliced
• 1/2 cup (120ml) olive oil, divided
• 1/4 cup (60ml) pitted black olives, sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon butter
• 1 tablespoon white wine or white vinegar
• Salt to taste
• Black pepper to taste
• Vegetable oil for frying potatoes (approximately 1 quart or 1 liter)

Instructions

1. Desalt the cod by soaking it in cold water for 24 to 48 hours, changing the water every 8 hours, until it tastes only slightly salty.
2. Poach the desalted cod in simmering water for 15 to 20 minutes until it flakes easily with a fork, then drain well and shred it into thin strands using two forks, removing any bones or skin.
3. Peel the potatoes and cut them into thin matchsticks approximately 1/8 inch (3mm) thick using a knife or mandoline, then place them immediately in cold water to prevent browning.
4. Heat the vegetable oil in a deep pot or deep fryer to 350°F (175°C), then drain the potatoes thoroughly on paper towels and fry them in batches for 4 to 5 minutes until golden and crispy, draining each batch on paper towels and seasoning lightly with salt.
5. Heat 3 tablespoons of olive oil in a large skillet over medium heat, add the sliced onion, and cook for 5 to 7 minutes until soft and golden, stirring occasionally.
6. Add the shredded cod to the onion and stir gently to combine, warming it through for 2 to 3 minutes.
7. Push the cod mixture to the sides of the skillet, add the butter and remaining olive oil to the center, crack the eggs into the pan, and scramble them gently until soft and creamy, about 3 to 4 minutes, then fold everything together carefully.
8. Remove from heat and gently fold in the crispy potatoes, sliced olives, and most of the fresh parsley, tasting and adjusting seasoning with salt and pepper as needed.
9. Transfer to a serving platter and garnish with remaining fresh parsley and a light drizzle of olive oil.