Bacalhau à Brás with shoestring potatoes

Ingredients

• cod fillet 400 grams
• potato 600 grams
• extra virgin olive oil 50 milliliters
• egg 7 pieces
• white onion 3 medium pieces
• garlic clove 2 cloves
• salt 1 to taste
• ground black pepper 1 to taste
• parsley 1 to taste
• black olives 1 to taste

Tools

• bowl
• pan
• spatula
• spoon

Instructions

1. Quickly rinse the shoestring fries under cold running water, just to remove some of the excess salt and rehydrate them slightly. Let them drain well.
2. Shred the cod while raw. Beat the eggs with salt and pepper. Slice the onion and chop the garlic and parsley.
3. Heat the olive oil over medium heat and sauté the onion until it starts to take on a little color.
4. Add the garlic and sauté for 1 minute to release its aroma.
5. Add the shredded cod and toss for 30 seconds so it absorbs the olive oil.
6. Add the shoestring fries, loosening them with the help of two spatulas or wooden spoons, and mix well into the hot mixture.
7. Add the beaten eggs and stir quickly. Remove immediately from the heat so the egg cooks with the residual heat. Adjust the seasoning if needed.
8. Serve immediately, sprinkled with parsley and garnished with black olive.