Bacalhau à Brás

Ingredients

• 300 g Salt Cod
• 400 ml Milk
• 150 g Potato Sticks
• 1 pcs Onion
• 3 pcs Garlic
• 1 pcs Bay Leaves
• 4 pcs Eggs
• 10 g Parsley
• 8 pcs Black Olives
• 1 pcs Lemon
• 4 tbsp Olive Oil
• 1 tsp Black Pepper
• 0.5 tsp Salt

Method

1. Soak {salt_cod} in cold water in the fridge, skin side up, changing the water several times until pleasantly seasoned rather than harshly salty. Drain well at the end.
2. Bring {milk} to a bare tremble in a small saucepan over low heat, add {salt_cod}, and poach gently until the flesh just flakes. Lift out, cool briefly, then remove skin and bones and flake into large pieces.
3. Thinly slice {onion} and {garlic}, then beat {eggs} until smooth with a few grinds of {black_pepper}. Chop {parsley}, slice {black_olives}, and cut {lemon} into wedges.
4. Heat {olive_oil} in a large nonstick skillet over medium-low heat. Add {onion}, {garlic}, {bay_leaves} and a small pinch of {salt}, then sweat slowly until the {onion} is very soft, glossy and sweet with no deep browning. This patient refogado builds the dish's sweetness.
5. Raise to medium heat and fold {salt_cod} into the skillet with the softened {onion}. Add {potato_sticks} and toss gently just until warmed and lightly coated. Season with a little more {black_pepper} and taste for {salt} before the eggs go in.
6. Take the skillet off the heat and pour in {eggs}. Fold constantly for a brief moment until the {eggs} thicken into a loose, creamy scramble that lightly coats the {salt_cod} and {potato_sticks}; do not let it set firm. Finish with {parsley}, a squeeze of {lemon}, and a final drizzle of {olive_oil}.
7. Transfer immediately to warm plates, top with {black_olives}, and serve with the remaining {lemon} wedges while the potatoes still keep a little crunch.