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
Cook the cod in boiling water. Once done, separate the fishbone and skin. Separate the fish meat into pieces.
Peel the potatoes, cut them into straw like pieces and fry them in oil, drain on absorbent paper and set.
Separately, chop the garlic, cut the onions into thin pieces and cook them in the oil, removing them with a spatula when they become translucent. In the same oil, fry the cod until a little hard. Then mix everything very well and remove from the heat.
Beat the eggs and season them with salt and pepper. Add them to the preparation. Return to the heat, stirring constantly with a spatula until the eggs coagulate, but in order to become soft.
Serve immediately on a heated platter, sprinkling with chopped parsley and garnishing with olives.