Bras Codfish (Bacalhau)- Chef Frank Terranova-NBC 10

By amaliana

Ingredients

• 4 ounces of hydrated cod finely shredded
• 1 small potato cut into small match stick size
• 3 eggs
• 1/4 cup thinly sliced onion
• 1 clove garlic
• 2 bay leaves
• 1 tablespoon chopped parsley
• 5 olives
• Salt and Pepper to taste
• 2 tablespoons olive oil

Preparation

Step 1

1. Soak codfish overnight and drain water at least twice. Boil codfish, once boiled, remove skin, bones and shred up into smaller pieces.

2. Peel potatoes and cut into small cubes. Fry potatoes until golden brown. While waiting for potatoes to fry:

3. Julienne the onions and mince the garlic. On low heat, sweat the onions and garlic in olive oil. Add in the shredded codfish and stir. Add the fried potatoes.

4. Whisk and season the eggs and remove the pot from the heat so you can add the eggs. If you see the eggs are not completely cooked, bring the pot to the heat for some time.

5. Sprinkle with parsley and garnish with olives