Ingredients

400g Soaked Cod

250g Shoestring Potatoes*

6 Eggs

3 Tablespoon Olive Oil

3 Onions

2 Garlic Cloves

Parsley 

Salt and Pepper

Black Olives

* If you want to make the traditional recipe we recommend that you replace the shoestring potatoes by ‘genuine’ potato (500g), cut it into thin sticks (shoestring) and fry them in oil until they become very lightly golden.

Preparation

To facilitate the task of shredding the cod, previously parboil it for 2 minutes. Then remove the skin and bones and shred the cod by hand. Set aside. Over medium heat, cook slowly the finely chopped garlic and the thinly sliced onions until golden and starting to caramelise, stirring regularly. Then add the shredded cod and stir it well so it is involved with the onions, garlic and olive oil.

Add the shoestring potatoes to the cod mixture and stir it until everything is involved. With the pan over low/medium heat pour the beaten eggs (seasoned with salt and pepper) into the cod mixture, then gently stir until the eggs become creamy but cooked. Sprinkle with chopped parsley and roughly stir everything. As the eggs will continue to cook in the pan, pass it immediately to a cold dish so you don’t overcook them.

Serve immediately accompanied by black olives.