Portugal - Bacalhau a Bras (Salt Cod with Scrambled Eggs).
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
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.