Bacalhau a bras (traditional portuguese cod fish recipe)

Ingredients: 

• 450g salted cod fillet pieces.
• a bag of matchstick potato chips (around 450g)
• 150g onions
• 3 to 4 whole garlic cloves
• 35 to 40g extra virgin olive oil (for the onions and cod)
• 3 or 4 large eggs 
• freshly milled black pepper
• parsley or fresh coriander for decoration
• black olives for decoration

Preparation:

Wash off any excess salt from the cod pieces (see de-salt cod fish).
Cut the onion in fine julienne strips, add the crushed garlic and fry over a low heat in the olive oil.
When translucent add the cod, flaked, making sure there are no small bones left in the fish.
Add the potato chips.
Heat everything through but do not burn,  just enough until everything is soft and starting to brown.

Add the beaten eggs to the mixture, mixing it constantly into a creamy, soft Bacalhau-à-brás.  

It's best if you mix in the eggs over medium heat being careful to not overcook or your dish will be dry. It should become creamy but not completely set, scrambled egg/omelet type constituency .

Serve with some chopped parsley or coriander, a sprinkle of freshly milled pepper and black olives.

Tips:

 It is not necessary to season with salt as the cod should add enough to the dish but taste it and add some if needed.