Bacalhau À Bras

Summary

Ingredients

• 500 g fish, (stockfish)
• 300 g onion (s), thinly sliced
• 500 g potato (s), in thin lon sticks
• 4 egg (s)
• salt and pepper
• 5 tablespoon oil
• 1 clove (s) garlic, crushed
• 0.5 ½ bunch coriander greens or flat leaf parsley

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Instructions

1. Cut the stockfish into pieces and soak in cold water for 24 hours, changing the water several times during soaking.
2. Drain the stockfish and flake it into small pieces, removing any bones.
3. Whisk the eggs together with salt and pepper.
4. Heat the oil in a large frying pan over medium-high heat. Add the crushed garlic and fry the potato sticks for 8-10 minutes until golden and crispy.
5. Remove the potatoes to a plate. In the same pan, fry the sliced onions over medium heat for 5 minutes until soft and translucent.
6. Return the fried potatoes and flaked stockfish to the pan and mix carefully. Cook for 2-3 minutes over medium heat until hot.
7. Pour the beaten eggs into the pan and stir gently for 1-2 minutes until the eggs are just barely set; they should still be slightly runny.
8. Transfer to a serving dish and sprinkle with chopped coriander greens or parsley.