Bacalhau à Brás (Salt Cod à Brás Style)

Instructions

1. 1Place the about 450 g salt cod in a large bowl and cover with cold water. Let it soak for 24 hours, changing the water several times to remove excess salt.
2. 2After soaking, drain the about 450 g salt cod and shred it into small pieces using your fingers or two forks. Finely chop the 1 medium onion and mince the 2 cloves garlic.
3. 3Heat 3 tablespoons of olive oil in a large skillet over medium heat (176.7°C / 175°C). Add the chopped 1 medium onion and minced 2 cloves garlic and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
4. 4Add the shredded about 450 g salt cod to the skillet with the onions and garlic. Cook, stirring, for 5 minutes until the cod is heated through.
5. 5Add the about 450 g sweet potato fries to the skillet. Continue to cook, stirring occasionally, until the fries are heated through and slightly crispy, about 5-7 minutes.
6. 6While the fries are cooking, whisk the 6 large eggs in a medium bowl with the 1/4 teaspoon salt and 1/4 teaspoon black pepper. Once the fries are heated through, pour the whisked eggs over the cod and potato mixture in the skillet.
7. 7Cook, stirring gently and continuously, until the eggs are just set but still moist and creamy, about 3-5 minutes. Be careful not to overcook the eggs.
8. 8Remove the skillet from the heat. Stir in the 1/4 cup black olives and 2 tablespoons chopped parsley. Serve immediately.

Related Guides