Bacalhau à Brás (Scrambled Cod)

Instructions

1. 1Place the about 450 g salt cod in a large bowl and cover with cold water. Let soak for 24 hours, changing the water at least 4 times. After soaking, drain the cod, remove any skin or bones, and shred it into small pieces. Set the shredded cod aside.
2. 2Peel the about 450 g potatoes and cut them into thin matchsticks, about 0.635 cm thick. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat (176.7°C / 175°C). Fry the potato matchsticks in batches until they are golden brown and crispy, about 5-7 minutes per batch. Remove the fried potatoes from the skillet and drain them on paper towels. Set aside.
3. 3Add the 1 medium onion, thinly sliced, and the 2 cloves garlic, minced, to the same skillet. Cook over medium heat (148.9°C / 150°C) for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Do not let the garlic burn.
4. 4Add the shredded cod to the skillet with the softened onion and garlic. Cook for 5 minutes, stirring gently, until the cod is heated through.
5. 5In a medium bowl, whisk together the 6 eggs, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until well combined.
6. 6Pour the whisked eggs over the cod and onion mixture in the skillet. Cook over medium-low heat (135°C / 135°C), stirring gently and continuously with a spatula, until the eggs are just set and creamy, about 3-5 minutes. Do not overcook.
7. 7Gently fold in the crispy fried potatoes, 0.5 cup black olives, and 0.25 cup chopped parsley. Mix everything together until just combined.
8. 8Serve the Bacalhau à Brás immediately.

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