Bacalhau à Brás

Soak the salt cod (bacalhau) in cold water for 24 hours, changing the water 2–3 times to remove excess salt.

Poach the soaked fish for 8–10 minutes in boiling water, drain, remove the skin and bones, and flake it into small pieces by hand.

Cut the potatoes into very thin shoestrings, rinse in cold water to remove the starch, and pat thoroughly dry with a towel.

Heat sunflower oil in a deep skillet and fry the shoestring potatoes in small batches until golden and crisp, 3–4 minutes per batch; transfer to a paper towel to drain.

In another skillet, heat olive oil, add the onion cut into half-rings and the minced garlic, and sauté over medium heat for 6–7 minutes until softened, taking care not to let the garlic burn.

Add the flaked cod to the onion and garlic, stir, and heat through for 3–4 minutes.

Add most of the fried shoestring potatoes and fold in gently, without mashing the potatoes.

Beat the eggs with a fork along with salt and black pepper, pour into the skillet, lower the heat to minimum, and stir constantly with a spatula for 1–2 minutes, until the eggs just begin to set while staying moist and creamy.

Remove from the heat, fold in the remaining shoestring potatoes, transfer to a plate, garnish with black olives and chopped parsley, and serve immediately while hot.