Bacalhau 'a Bras
salt cod (bacalhau)
for garnish (optional)
for garnish/serving (optional)
Soak the slat cod fish (bacalhau) at least overnight, longer if possible.
Carefully remove any bones and pieces of skin (if any).
Peel and cut the potatoes in long, thick match sticks.
Heat the olive oil in a large skillet, add the garlic cloves and fry until golden.
Discard the garlic.
Stir-fry the flaked cod.
Add the potato sticks, previously lightly fried in another skillet.
Season with salt and pepper. Make sure to taste the cod for salt level before adding extra salt.
Let cook while you beat the eggs in a bowl.
Scramble over the cod and potatoes and let cook until everything is set together.
Sprinkle with the chopped parsley, decorate with black olives, and serve surrounded by lettuce leaves and tomato slices.