Bacalhau à Brás

Steps

1. prep10 min
   cod properly desalted, dry and shredded into bite-size flakes
   Taste a small cooked flake if necessary to confirm the soaked cod is no longer aggressively salty, then dry and shred it. Desalting is part of seasoning control: later ingredients cannot rescue cod that still carries curing-level salt.
2. julienne10 min
   potatoes cut into very fine even matchsticks
   Cut the potatoes into fine matchsticks and dry them thoroughly. Uniform thin pieces crisp at the same rate; surface water lowers oil temperature and encourages sticking instead of a clean pale-golden fry.
3. fry15 min
   potato sticks pale golden and crisp, not dark brown
   Fry the potatoes in batches until crisp and pale golden, then drain. Stop before deep browning because they will spend additional time in the hot cod mixture and should retain some interior tenderness.
4. saute12 min
   onion fully soft; garlic fragrant; cod hot and separated into flakes
   Cook the onion gently in olive oil until soft, add garlic briefly, then fold in the shredded cod and heat through. Keep the heat moderate so the cod stays succulent rather than tightening into dry fibers.
5. fold3 min
   potato sticks evenly distributed without being crushed
   Fold the fried potatoes through the cod and onion just before the eggs enter. Minimize stirring so some potato texture survives instead of dissolving into the mixture.
6. mix4 min
   low heat or residual heat; eggs glossy and creamy with no dry curds
   Beat the eggs with black pepper and optional extra yolk, lower the heat sharply, and stir them through the cod mixture only until softly set and glossy. Remove the pan early: residual heat keeps cooking the eggs, and a fully firm pan becomes dry on the plate.
7. garnish2 min
   parsley and olives added immediately before service
   Finish with parsley and black olives and serve at once. Their fresh, briny contrast is most useful against creamy eggs while the potatoes still retain crisp edges.