Bacalhau à Brás (Salt Cod With Potatoes & Eggs)

Step 1

Place the cod in a bowl of cold water overnight. Empty and refill with new water at least twice during this rest. The next day, drain the water for the last time. Remove the skin and bones from the cod if you couldn’t find boneless. Shred the cod; set aside.

Step 2

In a large deep pot over medium-high heat, heat 1 cup of the oil. Fry the potatoes for 7 to 10 minutes, until golden and crispy. Using a slotted spoon, transfer the potatoes to paper towels to drain the excess oil.

Step 3

In a large skillet over medium heat, warm the remaining ¼ cup of the oil. Cook the onion, garlic, and bay leaf, stirring, for 5 to 7 minutes, until softened and fragrant. Add the cod and cook for 3 to 5 minutes, until the fish absorbs the oil. Add the potatoes and stir to combine.

Step 4

In a medium bowl, whisk the eggs to blend; season with salt and pepper. Add the eggs to the fish and cook over very low heat for about 3 minutes, until the eggs are soft and creamy. It’s important to remove the skillet from the heat before the eggs solidify (they shouldn’t be scrambled).

Step 5

Divide the fish and egg mixture among plates. Garnish with the parsley and olives.