Bacalhau à Brás

Rinse the dried salted cod under cold water. Place it in a large container and cover with cold water. Soak for at least 3 hours, changing the water every hour to remove excess salt.

Drain the cod and pat it dry. Remove any bones or skin. Shred the cod into small pieces using your fingers or a fork.

Finely chop the onion and mince the garlic cloves.

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the potato sticks to the skillet with the onions and garlic. Stir well to coat them in the oil. Cook for about 5-7 minutes, stirring occasionally, until the potato sticks are lightly golden and tender.

Add the shredded cod to the skillet. Stir and cook for 2-3 minutes until heated through. In a separate bowl, whisk the eggs with salt and pepper. Pour the beaten eggs over the cod and potato mixture.

Gently stir and fold the mixture as the eggs cook, until they are just set and creamy, resembling scrambled eggs. Be careful not to overcook the eggs.

Stir in the black olives and chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed.

Serve the Bacalhau à Brás immediately, garnished with a few extra parsley leaves if desired.