Shredded salt cod fried with matchstick potatoes and onions, bound in softly scrambled eggs and finished with olives and parsley. One of Portugal's most beloved of its hundreds of bacalhau dishes.
Soak the salt cod
Soak the salt cod in cold water in the fridge, changing the water every eight hours, to draw the salt out.
Finish soaking and poach
After the final water change, poach the cod gently in simmering water until it flakes apart easily, then drain, cool and shred it into flakes, discarding any skin or bone.
10 minFry the potato matchsticks
Fry the potato matchsticks in hot olive oil until golden and crisp, then drain on paper towels.
Soften the onions
In a separate pan, soften the onions and garlic in olive oil until translucent.
5 minAdd the cod
Stir the shredded cod into the softened onions and cook for a few minutes until heated through and fragrant.
3 minFold in potatoes and eggs
Add the fried potatoes to the cod, then pour in the beaten eggs and stir gently over low heat until the eggs turn softly scrambled and just set, coating everything.
Garnish and serve
Scatter the black olives and parsley over the top, season with black pepper, and serve immediately while hot.
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