Bacalhau à Brás confit in olive oil with potato chips

INGREDIENTS

• 500g desalted cod, in pieces
• 750ml to 1L olive oil (enough to cover the cod)
• 1 large onion, finely sliced
• 3 garlic cloves, chopped
• 4 eggs
• Chopped parsley to taste
• Salt and black pepper to taste
• 200g potato chips

METHOD OF PREPARATION

1. Confection the Cod:

• In a deep pan or frying pan, place the cod pieces and pour in the olive oil until it covers them completely.
• Heat the olive oil over very low heat, allowing the cod to cook slowly for around 40-50 minutes, or until it is soft and easily shredded.
• Remove the cod from the oil and shred it, removing any bones. Reserve.
• Also reserve about 3 tablespoons of the olive oil used for the confit.

2. Preparation of the Sauté:

• In a large frying pan, add the 3 tablespoons of reserved olive oil and heat over medium heat.
• Add the onion and garlic and sauté until the onion is translucent.

3. Incorporation of Cod and Eggs:

• Add the shredded cod to the pan and mix well.
• In a bowl, lightly beat the eggs and season with a little salt and black pepper.
• Reduce the heat to medium-low and pour the eggs over the cod in the skillet. Stir continuously, ensuring that the eggs form a creamy consistency with the cod.

4. Finishing with Potato Chips:

• When ready to serve, place the Bacalhau à Brás on individual plates or a platter.
• Add the potato chips on top, ensuring a crunchy texture.
• Finish with chopped parsley