EU-Portugal
Portugal - Bacalhau a Bras (Salt Cod with Scrambled Eggs).
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To serve 4 · 400 g dried cod · Olive oil for frying the potatoes · ½ kg potatoes, very finely shredded · 3 tbps olive oil · 3 onions, finely sliced · 1 garlic clove, chopped · 8 beaten eggs · 1 tbsp parsley, chopped · Salt and pepper · Black olives to accompany
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Preparation:
Blanch the cod in boiling water for 3 minutes to make it easier to flake later. Soak for 2-3 hours in two or three changes of water. Remove the skin and bones and flake the fish.
Heat the oil in a deep frying-pan and fry the shredded potato in batches until it is lightly browned. Drain on kitchen paper and set aside.
Heat the 3 tbsp oil in a heavy-bottomed pan. Gently brown the onion and garlic. Add the flaked cod and fry. Add the fried potato and lightly beaten eggs, seasoned with salt and pepper. Mix well over a low heat until the eggs are creamy.
Turn out onto a serving dish. Sprinkle with parsley and serve with olives on a separate dish.
