This recipe is for Codfish Brás Style, a Portuguese dish made with thinly sliced potatoes and codfish sautéed with onions in olive oil. Eggs are beaten with milk, salt, and pepper then added to the pan and stirred until softly cooked. The finished mixture is served in a deep dish, topped with chopped parsley and black olives.

1. Codfish Brás Style (Bacalhau à Brás)
Ingredients:
4 potatoes sliced thinly into strips
18 ounces of codfish
parsley
1 onion
1/2 cup of olive oil
10 eggs
black olives
1 teaspoon with milk
salt and pepper
Instructions:
*Before doing any codfish recipe, you must first soak the codfish at least for 24 – 48
hours (depending on its size), changing the water constantly during this period of
time*
1) Boil the fish for about 20 minutes, then skin, bone and de-flake it.
2) Cover the bottom of a wide saucepan with olive oil and sauté the finely sliced onion
until it becomes transparent, don’t let the onion become brown.
3) Add the thin potato strips and fry them until they become golden brown.
4) Now add the codfish into the pan and continue cooking it on low heat.
5) Beat the eggs in a bowl with a teaspoon of milk and season it with salt and pepper
to taste, then set it aside.
6) Add the beaten eggs to the pan and stir it well.
7) Let the eggs cook on medium heat but keep in mind that they must stay soft and
creamy.
8) This is a quick process. Pour the mixture into a deep serving dish and cover it with
chopped parsley and black olives.

2. 9) Decorate with the olive and serve while hot.
David Santos, 12ºC Portugal