Bacalhau à Brás

🥘 Ingredients

• potatoes 4
• codfish loins 2
• vegetable oil 500 ml
• olive oil
• garlic 4 cloves
• onions 2
• fine sea salt
• white pepper
• eggs 5
• parsley
• black olives

1. 1

   Julienne potatoes into thin sticks and leave them to soak in ice-cold water for about 30 minutes .
2. 2

   In the meantime, shred codfish loins and set aside.
3. 3

   Heat a pot with vegetable oil until it reaches around 170°C.
4. 4

   Strain the potato sticks and pat them with a tea towel until thoroughly dry. Deep-fry them a handful at a time until they turn a deep gold, take them out and drain excess oil.
5. 5

   In a wide pan, heat a generous amount of olive oil .
6. 6

   Add in garlic and fry them for 1 minute .
7. 7

   Add onions and sautée for a few minutes until they become soft and turn a pale gold.
8. 8

   At this point, add the previously shredded codfish and blend with the onions. Cook for a few minutes, taking care to not allow the fish to become dry.
9. 9

   Season with fine sea salt and white pepper to taste.
10. 10

    Turn down the heat, add the deep-fried potato sticks, and blend everything quickly together.
11. 11

    Finally fold in eggs . Mix constantly until creamy and do not overcook them.
12. 12

    Remove from heat, sprinke with parsley , decorate with black olives , and serve.