The Portuguese have found about a million things to do with dry, salted codfish. They bake it, boil it, steam it, fry it, smack it up, flip it, and rub it down (ohhh nooo)! It’s one of those things that if you’re Portuguese and you don’t love it right away, you’re out of luck, because eventually you WILL learn to like it.

Bacalhau a Braz

Ingredients
1lb. of salted, dry codfish, de-boned
6 medium potatoes, peeled and cut into matchsticks( we call this potato straws , they must be very, very thin)
1 large yellow onion
8 eggs
1/3 cup of fresh parsley
2 tbsp. of red crushed pepper (or to taste)
2 cloves of garlic, minced
Nutmeg to taste
salt and pepper to taste
Black olives, for garnish
olive oil
vegetable oil, for frying

Directions
Soak the salted cod, changing the water every hour if you want to cook it the same day, until most of the salt is gone. This may take several days and that is how we do it( but again you can find codfish in most homes in Portugal every day of the year lol, we buy the fish, slice it, soak it and then freeze it, that way there is always Bacalhau ready to cook).
Drain and boil in a saucepan for 5-8 minutes. Drain and de-bone. Shred codfish and set aside.
In a deep frying pan on medium high heat, add vegetable oil. Once oil is very hot, fry potatoes in batches until lightly golden. Drain on paper towels and set aside.(We can by them already prepared like potato chips, you probably have them too)
In a deep saute pan over medium heat, coat bottom with olive oil. Add, onions and garlic,let them fry for a minute( until the onion looks translucent and just a little fried) add codfish and black pepper. Saute for 3 minutes. Add, red crushed pepper and nutmeg. Saute until onions are tender. In a bowl, whisk the eggs, check codfish mixture for salt and at this point add salt to eggs if needed. Add the potatoes first, mix well and then the whisked eggs to codfish mixture and combine well. On “very” low heat, keep stirring until eggs are fully cooked.( I don’t let the eggs to be over cooked,usually i remove the pan from the eat when they are still a little wet and i keep stirring for another minute,this way they cook just from the eat of the pan, it makes the mixture soft and moist and people say that my Bacalhau is the best, lolol)
Add the parsley. Garnish with black olives
Serves 4-6

If you don’t soak the salted cod you will either: A. Render it inedible or B. Spend the entire day drinking water like when you overdo it at the Chinese buffet. Thanks.

After you add the eggs, it will take several minutes for it to come together … you may or may not at this time experience self doubt as to whether you screwed the whole thing up and it will never finish cooking. Just saying.

I took this recipe from another person, so of course as you can notice, the English is much better than mine , but i changed it a little to make it MY recipe, hehe!

I also found this link that explains very well and with step by step photos how to do it!
http://aidanbrooksrecipes.blogspot.com/2007/10/bacalhau-braz-de-hackney.html

If you need help with this just ask, I promise it is delicious!