Bacalhau à Brás

Ingredients

• 1 ½ pounds potatoes, peeled and cut into matchstick-size strips

• 6 large eggs

• 1 large onion, thinly sliced

• Olive oil (for sautéing)

• Oil for frying

• 1/2 bunch fresh parsley, chopped

• Salt and black pepper, to taste

• 1 pound salted cod (soaked and prepared as described)

Directions

1. Prepare the Cod

   • Soak the salted cod in cold water for 24 to 36 hours, changing the water 3 to 4 times, depending on the thickness of the fish.

   • After soaking, bring a pot of water to a boil.

   • Add the cod and simmer on low for 7–10 minutes.

   • Remove the cod with a slotted spoon, transfer it to a plate, and let it cool slightly.

   • Remove the skin and shred the cod into small pieces, discarding any bones.

2. Fry the Potatoes

   • Heat oil in a deep, heavy-bottomed pot over medium-high heat.

   • When the oil is hot, fry the potatoes until light golden—avoid letting them get too crispy.

   • Remove the fries from the oil and drain on paper towels. Set aside.

3. Cook the Onions and Combine

   • In a large skillet over medium heat, add olive oil and sauté the sliced onions for 5 minutes, stirring frequently until they soften.

   • Add the shredded cod to the onions and cook for another 5 minutes, stirring gently.

4. Add Fries and Eggs

   • Add half of the matchstick fries to the skillet and stir to combine.

   • In a separate bowl, lightly beat the eggs with a pinch of salt and black pepper.

   • Pour the beaten eggs into the skillet, stirring continuously until the eggs are just barely set (soft and creamy).

5. Final Touches

   • Add the remaining fries and half of the parsley. Stir briefly to combine, then immediately remove from heat to avoid overcooking the eggs.

6. Serve

   • Garnish with the remaining chopped parsley.

   • Serve hot and enjoy!