Cod à la Brás (Bacalhau à Brás)
600 g dry salted cod fish (previously soaked)
1 kg potatoes
1 – 2 onions
2 garlic cloves
2 dl olive oil
Greated salsa to taste
Peper to taste
Black olives – optional
Gently rinse the salt cod under cold water to remove any surface salt. Soak overnight in cold water (12 to 18 hours) in the fridge, changing the water twice. Shred the fish into bite-sized strips.
Peel and cut thinly the potatoes. Fried them and place them on absorbent paper to eliminate the oil.
Mince the garlic; slice the onion into half-moon shapes. Fry both ingredients lightly on the olive oil. Add the codfish and the potatoes. Season the preparation with salt and pepper.
Whisk the eggs with salt and pepper and add them to the fish and potatoes. Stir occasionally until the eggs are softly set. Transfer to a serving plate, sprinkle with parsley, add the black olives and serve.