Bacalhau à Brás

🥘 Ingredients

• potatoes 4
• codfish loins 2
• vegetable oil
• olive oil
• garlic 4 cloves
• onions 2
• eggs 5
• fine sea salt
• white pepper
• 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, cook codfish loins in a pot of boiling water, about 10 minutes .
3. 3

   After removing the skin and bones, shred the codfish into pieces and set aside.
4. 4

   Heat a pot filled with vegetable oil until it reaches around 170°C.
5. 5

   Strain the potato sticks and pat them with a tea towel to thoroughly dry them. Deep-fry the potato sticks a handful at a time until golden, then take them out and drain excess oil.
6. 6

   In a wide pan, heat a generous amount of olive oil .
7. 7

   Add in garlic and fry them for 1 minute .
8. 8

   Add onions and sautée for a few minutes until they become soft and turn a pale gold.
9. 9

   At this point, add the previously shredded codfish and blend with the onions. Sautée for 2-3 minutes , enough for the fish to absorb the onion flavours without letting it become dry.
10. 10

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

    Finally, fold in eggs . Season with fine sea salt and white pepper to taste, and mix constantly until creamy.
12. 12

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