Portuguese Salt Cod with Potatoes and Eggs (Bacalhau à Brás) — Lisbon-Style Comfort Classic

• 600 gsalt cod fillet (skinless if possible, soaked in cold water for 24 to 36 hours with 4 water changes)
• 500 mlwhole milk (for gentle poaching)
• 1 leafbay leaf
• 700 gwaxy potatoes (peeled and cut into very thin matchsticks)
• 750 mlsunflower oil (for frying; absorbed amount is lower than total used)
• 0.25 tspfine sea salt (use only if the soaked cod is not very salty)
• 60 mlextra-virgin olive oil
• 1large yellow onion (thinly sliced)
• 2 clovegarlic (finely chopped)
• 6eggs
• 0.5 tspfreshly ground black pepper
• 12 sprigflat-leaf parsley (leaves chopped)
• 60 gPortuguese black olives (pitted or whole, according to preference)

Instructions

1. 1

   Desalt the salt cod before you begin cooking by soaking it in cold water for 24 to 36 hours in the refrigerator, changing the water 4 times. Taste a small flake after soaking; it should be pleasantly seasoned but not harshly salty.

2. 2

   Place the soaked cod in a saucepan with the milk and bay leaf, then bring it just to a gentle simmer over medium-low heat. Cook for 8 minutes, remove the pan from the heat, and let the cod stand in the hot milk for 5 minutes so it stays moist.

3. 3

   Lift the cod from the milk, discard the bay leaf, and let the fish cool until easy to handle. Remove any skin or bones, then pull the flesh into small flakes with your fingers rather than chopping it, which preserves the traditional texture.

4. 4

   Rinse the potato matchsticks in cold water until the water runs mostly clear, then dry them very thoroughly with a clean kitchen towel. Heat the sunflower oil to 175°C in a deep pan and fry the potatoes in 3 batches for 3 to 4 minutes per batch, until pale golden and crisp.

5. 5

   Drain the fried potatoes on paper towels and season them with the measured sea salt only if the cod is mild after soaking. Keep the potatoes uncovered so steam does not soften them while you cook the onion base.

6. 6

   Warm the olive oil in a wide skillet over medium heat and add the sliced onion. Cook for 8 to 10 minutes, stirring often, until the onion is soft and sweet but not browned; add the garlic and cook for 1 minute more.

7. 7

   Add the flaked cod to the onion mixture and fold gently for 2 minutes so the fish absorbs the olive oil and aromatics. Add the fried potatoes and toss carefully, keeping as many matchsticks intact as possible.

8. 8

   Beat the eggs with the black pepper in a bowl until evenly blended. Reduce the skillet heat to low, pour in the eggs, and stir constantly but gently for 2 to 3 minutes until the eggs are creamy and just set, not dry.

9. 9

   Remove the pan from the heat while the eggs still look slightly glossy, because residual heat will finish the dish. Fold in half of the chopped parsley, transfer to a warm serving dish, and garnish with the remaining parsley and black olives.