Bacalhau à Brás (Christmas Eve — Portuguese Tradition)

Ingredients

• 600g salted dried cod (bacalhau), soaked 48 hours with 4 water changes
• 400g waxy potatoes, cut into 5mm matchsticks
• 3 medium onions, sliced into rings
• 200ml neutral oil, for frying
• 3 large eggs, beaten
• 80g green pitted olives, halved
• 60g fresh parsley, roughly chopped
• 1 bay leaf
• Black pepper, Tellicherry variety, freshly ground
• Fleur de sel

Method

1. 1
   Drain soaked cod thoroughly, pat dry with paper towels, and shred finely by hand, removing all bones and skin; set aside.
2. 2
   Preheat oven to 160°C; heat 100ml oil in large shallow pan over medium-high heat, add potatoes in single layer, and fry until golden and crisp, approximately 8 minutes per side; drain on paper towels and season with fleur de sel.
3. 3
   In same pan, add remaining oil and onion rings with bay leaf; cook over medium heat until deeply caramelised and soft, 12–15 minutes, stirring occasionally; season with salt and pepper.
4. 4
   Return fried potatoes to pan with caramelised onions and shredded cod; toss gently to combine and heat through, 2 minutes.
5. 5
   Pour beaten eggs over mixture and stir gently with wooden spoon over medium-low heat until eggs coat and set slightly, 3–4 minutes; do not fully scramble.
6. 6
   Remove from heat; fold in olives and parsley carefully to avoid breaking potatoes.
7. 7
   Transfer to warmed serving platter; season to taste with additional salt and pepper, and serve immediately with lemon wedges on the side.