Bacalhau à Brás Delight

1.Soak the salted cod in water for 24 hours, changing the water several times to remove excess salt. After soaking, drain and rinse the cod, then cook it in boiling water for about 10 minutes until tender. Remove from water, let it cool, and then flake the fish into bite-sized pieces, removing any bones.

2.Peel the potatoes and cut them into thin matchsticks. Rinse them in cold water to remove excess starch, then pat them dry with a kitchen towel.

3.In a large skillet, heat olive oil over medium heat and fry the potatoes until golden and crispy. Once cooked, remove them from the skillet and drain on paper towels. Set aside.

4.In the same skillet, add a bit more olive oil if needed and sauté the chopped onion and minced garlic until they are soft and translucent, about 5 minutes.

5.Add the flaked cod to the skillet with the onions and garlic, stirring gently to combine. Cook for another 2-3 minutes to heat the cod through.

6.In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined. Pour this mixture into the skillet with the cod and onions, stirring gently to create a creamy consistency. Cook for about 5 minutes, stirring occasionally, until the eggs are just set but still creamy.

7.Fold in the crispy potatoes and sliced black olives, mixing everything together gently. Cook for another 2-3 minutes until everything is heated through and well combined.

8.Serve immediately, garnished with fresh chopped parsley.