Bacalhau à Brás (shredded cod with potato and egg)

Method

1. Use shredded salt cod that is already desalted (frozen or from the fish counter): thaw it, drain well and squeeze out the excess water. If you are starting from dry salted cod, soak it for 24 hours changing the water every 8 hours, cook it for 5 to 7 minutes, drain and shred, removing bones and skin.
2. Peel the onions and cut them into thin half-moons. In a large frying pan, heat a good glug of olive oil over medium heat and slowly sauté the onion until very translucent and soft, about 10–15 minutes. Do not let it brown too much.
3. Add the shredded cod to the sautéed onion and mix well. Cook for about 3–5 minutes so the flavours combine.
4. Add the shoestring potatoes to the pan and gently fold them into the cod and onion. Let cook for 2–3 minutes over medium heat, stirring occasionally, so the potatoes soften slightly and absorb the flavours.
5. In a separate bowl, beat the eggs with a pinch of salt and freshly ground black pepper.
6. Pour the beaten eggs over the cod and potato mixture in the pan. Stir continuously with a wooden spoon or spatula until the eggs set and become creamy, but not dry; this should take about 3–5 minutes over medium-low heat.
7. Wash the coriander and roughly chop it.
8. Remove the Bacalhau à Brás from the heat and transfer to a serving dish. Sprinkle generously with the chopped fresh coriander before serving.
9. Serve immediately, piping hot.