Bacalhau à Brás

Method

• Shred the pre-soaked salt cod in a few minutes.
• Cool the fish, remove the skin and bones, and tear it into pieces with your fingers.
• Cut the potatoes into thin strips and fry in hot oil. Let drain on paper towels and set aside.
• Chop the garlic, slice the onion into half-moons, and sauté until translucent in olive oil.
• Add the salt cod, mix well, and remove from heat.
• Add the potato strips and mix thoroughly.
• Beat the eggs with salt and pepper, then add to the mixture of fish, onions, and potatoes.
• Return to heat, stirring constantly until the eggs start to set. Remove from heat.
• Serve garnished with chopped parsley and decorated with black olives.