Bacalhau a Bras (Salt Cod, Eggs and Potatoes)

1. 1

   Gently rinse the salt cod under cold water to remove any surface salt.

2. 2

   Soak overnight in cold water (12 to 18 hours) in the fridge, changing the water twice.

3. 3

   Drain the fish, gently rinse again under cold water, then pat dry with paper towels.

4. 4

   Shred the fish into bite-sized strips.

5. 5

   Using a cheese grater or the grater attachment of a food processor, grate the potatoes into shreds.

6. 6

   Soak in cold water for 5 minutes, then drain and rinse thoroughly and pat dry with paper towels.

7. 7

   Warm the lard or duck fat in a large skillet on medium-high heat until shimmering.

8. 8

   Add half of the potatoes and pan-fry, stirring often to keep the potatoes from sticking together; remove with a slotted spoon when they turn golden brown, about 5 minutes, and set aside to cool on paper towels.

9. 9

   Repeat this process with the other half of the potatoes.

10. 10

    Reduce heat to medium and discard all but 1 tablespoon of the cooking fat.

11. 11

    Add the chopped onion and saffron to the skillet and saute until the onion is translucent, about 5 minutes.

12. 12

    Add the fish and pepper; gently stir to combine.

13. 13

    Allow to saute until the fish is softened, 3 to 5 minutes.

14. 14

    Add half of the fried potatoes, stirring to combine, then pour the beaten eggs over everything.

15. 15

    Scramble the eggs until cooked, stirring occasionally, about 3 minutes.

16. 16

    Stir in the parsley and the other half of the potatoes; add the black olives and serve.

* Per serving · 4 servings · Values may vary.