Ingredients:

  • 1 lb salted cod
  • 1/4 cup olive oil
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 6 large eggs, lightly beaten
  • 2 cups matchstick potatoes
  • 1/2 cup pitted black olives
  • 1/2 tsp black pepper

Instructions:

  1. Submerge the fish. Place the salt cod in a large bowl of cold water. Cover with a plate to keep the fish submerged. Note: This prevents oxidation.
  2. Refrigerate and rinse. Store in the fridge for 24 to 48 hours, changing the water every 8 hours.
  3. Prep the cod. Drain the cod, rinse thoroughly under cold water, and remove skin and bones. Shred the fish into small, flaky pieces.
  4. Sauté the onions. Heat olive oil in a skillet over medium heat. Sauté sliced onions 8-10 minutes until mahogany colored.
  5. Infuse garlic. Stir in minced garlic and cook for 60 seconds until fragrant.
  6. Brown the fish. Add shredded cod to the pan. Stir frequently for 5 minutes until the fish is opaque.
  7. Add crunch. Fold in the matchstick potatoes and half of the chopped parsley.
  8. The final fold. Reduce heat to low and pour in the beaten eggs. Fold gently until the eggs are creamy and just set.
  9. Garnish. Stir in the black olives and remaining parsley just before serving.