1. 1

   Step 1

   If the salt cod is still salty, desalt it beforehand in cold water in the refrigerator for 24 hours, changing the water several times.

   Timer 1440 min
2. 2

   Step 2

   Shred the 1 kg of salt cod, making sure to remove all bones and skin.

3. 3

   Step 3

   In a large skillet, heat a generous amount of olive oil.

4. 4

   Step 4

   Add 1 grated onion and 2 crushed garlic cloves to the olive oil.

5. 5

   Step 5

   Sauté the onion and garlic until golden and soft.

6. 6

   Step 6

   Add the shredded salt cod to the skillet and mix well with the sautéed base.

7. 7

   Step 7

   Season with black pepper, paprika, and, if necessary, a little salt or the bouillon cube.

8. 8

   Step 8

   Cook the salt cod over medium heat for about 5 minutes, stirring constantly.

   Timer 5 min
9. 9

   Step 9

   Add the 5 portions of shoestring potatoes to the mixture and fold everything in gently.

10. 10

    Step 10

    Lightly beat the 5 whole eggs in a separate bowl.

11. 11

    Step 11

    Pour the beaten eggs over the salt cod and potato mixture.

12. 12

    Step 12

    Stir gently over low heat until the eggs are cooked but still creamy.

13. 13

    Step 13

    Finish by sprinkling chopped parsley to taste over the dish.

14. 14

    Step 14

    Serve the Bacalhau à Brás immediately while it is still hot and creamy.

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