Bacalhau à Brás Recipe

Soak 500 g of shredded salt cod overnight.

Peel and wash 2 onions and cut them into thin half-moons.

Peel and wash 3 garlic cloves and mince them finely.

Beat 6 eggs with 100 ml of milk.

Heat 50 ml of olive oil in a pot. Add 2 onions and 3 garlic cloves.

Sauté until golden.

Add 500 g of shredded salt cod and cook a little longer until it looks cooked.

Add 400 g of shoestring potatoes, toss to combine and pour over the eggs beaten with the milk.

Cook, stirring constantly, until the eggs are creamy.

Remove from the heat and adjust the seasoning with salt and pepper to taste.

Sprinkle with chopped parsley to taste and the olives.

Garnish as desired and serve.