Prep time
0 mins
Cooking Time
0 mins
Serves
4
Ingredients
400g MSC certified dried salted cod that needs to be desalted (soaked) before use
You’ll also need…
600g shoestring fries (potatoes cut into long, very narrow strips and fried until crisp in vegetable oil)
8 whole eggs
2 egg yolks
4 onions
1 bay leaf
2 garlic cloves
A handful of green or brown olives
100ml olive oil
100g flat leaf parsley
Method
- First of all, to desalt the Bacalhau (salted cod), rinse it under a cold tap then place the dried salted cod skin side up in a large pan or bowl of fresh water.
Soak the Bacalhau in the refrigerator for 8 hours with 2 to 3 changes of fresh cold water.
- To prepare the olive oil and parsley sauce use 100ml olive oil to 100g parsley. Add the fresh parsley to a blender.
Warm the olive oil in a pan to 70 degrees centigrade (about as hot as hot tap water). Then add the oil to the parsley and blend thoroughly.
- Remove the skins and small bones from the previously desalted cod, shred the cod with a sharp knife and set aside.
Beat the eggs and the 2 extra egg yolks in a bowl and put aside.
- Slice the onion into half-moons and chop the garlic. Pour a little olive oil in a pan and add the onion, the garlic and the bay leaf. Simmer until the onion is cooked.
Either cook your ready made shoestring fries - or to make them from scratch (finely chop potatoes into fine strips and then shallow fry until crisp and golden in colour and dry on some kitchen paper).
- Add the shredded cod to the cooked onion, garlic and the bay leaf and mix well, allow to cook for a while and add some of the potatoes and part of the beaten egg. Stir continuously at low heat until the eggs are creamy. Add more potato and eggs
and mix again. Check the seasoning and adjust if necessary.
- Serve immediately, sprinkle with chopped parsley, pepper and finish with olives and a drizzle of
the parsley sauce.
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