Preparation

Step 1
Peel the potatoes and slice them into very thin matchsticks. Soak them in water for about half an hour to remove excess starch.
Step 2
In the meantime, remove the skin and bones from the cod, then shred it using your hands.
Step 3
Drain the potatoes and dry them well with a towel or kitchen paper. Fry them in the previously heated oil.
Step 4
Peel and cut the onion into half moons, and peel and chop the garlic. Heat the olive oil in a frying pan and sauté the onion and garlic, with the bay leaf.
Step 5
When the onion and garlic begin to soften, add the shredded cod and cover the pan.
Step 6
Cook over a low heat until the cod is white.
Step 7
Remove the bay leaf from the pan and add the chips.
Step 8
Add the eggs, previously beaten, stirring them in gently and allowing them to envelop all the ingredients. Do not let the eggs overcook or dry out too much.
Step 9
Sprinkle with chopped parsley and garnish with olives before serving.
Tip
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