This is just one of the over 400 traditional bacalhau recipes engrained in the portuguese food culture; you could eat codfish every day for over a year and never have the same dish twice.
- Bacalhau -- 400g
- Olive oil -- 6 tbs
- Potatoes -- 500g
- Garlic -- 2 cloves
- Eggs -- 6
- Onions -- 3
- Parsley -- a fistful
- Black olives -- a fistful
- Salt and Pepper -- Some
These amount are for 4 hungry persons.
Put the salty bacalhau in a bowl with water and let it rest for about two days, changing the water every 12 hours to remove salt.
When soft tear it down to bits with your hands, removing the spine, fins and skin.
Cut the potatoes in small sticks, dry, deep fry until golden and let them rest between some kitchen paper to remove excess oil. Otherwise buy a big bag of batata palha and be done with it.
Chop the onion and the garlic, stir fry in some oil.
Beat the eggs in a bowl, add some salt and pepper (careful not to exagerate because the codfish is salty already).
Add the bits of bacalhau, let it stir fry a bit; add the potatoes and the eggs, stir carefully.
Serve with roughly chopped parsley and olives.
Best served with chilled white wine.
Thanks to Tiago and Daniela to teach me this recipe, taken from the recipe book by Dona Isabel.