Bacalhau à Brás

Preparing the Salted Cod Soak the salted cod in cold water overnight to remove excess salt. Drain and remove the skin and bones. Shred the cod into small pieces.

Preparing the Potatoes Peel and thinly slice the potatoes. Rinse under cold water to remove excess starch. Pat dry with paper towels.

Cooking the Salted Cod and Potatoes In a skillet, heat oil over medium heat. Add the shredded salted cod and sauté for 3-4 minutes. Add the sliced potatoes and cook until golden brown and crispy. Set aside.

Preparing the Scrambled Eggs In a bowl, beat the eggs with salt and pepper until well combined. Set aside.

Assembling the Dish In a large skillet, sauté the sliced onions until translucent. Add the cooked salted cod and potatoes to the skillet and mix well. Pour the beaten eggs over the mixture and cook, stirring constantly, until the eggs are set. Garnish with olives and fresh parsley.

Frying the Parsley Heat oil in a small skillet. Fry the fresh parsley until crisp. Drain on paper towels.

Serving Serve the Bacalhau à Brás hot, garnished with fried parsley and accompanied by a fresh salad.