-
1
Soak and Shred the Cod
24 Hours Soaking + 10 Mins
Cold water, ~20°C (68°F)
Soak 400g of salt cod in cold water for 24 hours, changing the water 3–4 times. Drain, pat dry, pull off the skin, pick out any bones, and shred the flesh into fine flakes with your fingers.
Taste a flake after soaking: it should be pleasantly salty, not harsh. If it still stings, soak a few hours longer.
Done when: Flakes are tender, lightly salted, and free of skin and bones.
-
2
Fry the Matchstick Potatoes
12 Mins
Oil at ~175°C (350°F)
Heat 30 ml of olive oil in a wide frying pan over medium-high heat. Fry the matchstick potatoes in two batches for about 5–6 minutes each, turning once, until pale gold and crisp. Lift out with a slotted spoon and drain on paper.
Fry in batches — crowding the pan drops the oil temperature and the potatoes go limp instead of crisp.
Done when: Potatoes are golden, crisp at the edges, and tender inside.
-
3
Soften Onion, Garlic and Cod
5 Mins
Medium heat, ~160°C (320°F)
In the same pan, warm the remaining 15 ml of oil over medium heat. Soften the sliced onion for 3 minutes until translucent, add the garlic for 30 seconds, then stir in the shredded cod and cook for 2 minutes until it is heated through and fragrant.
Do not brown the garlic — it turns bitter in seconds, so add it after the onion has softened.
Done when: Onion is soft and sweet-smelling; cod is hot all the way through.
-
4
Add Potatoes, Then the Eggs
5 Mins
Low heat, ~120°C (250°F)
Return the fried potatoes to the pan and toss with the cod. Turn the heat to low, pour in the beaten eggs, and stir gently and constantly with a wooden spoon for 2–3 minutes until the egg just sets into soft, creamy curds that coat everything. The residual heat finishes the job — take the pan off the heat while the egg still looks slightly glossy.
Low heat and constant stirring are the secret: the eggs should bind the dish like a soft scramble, never dry out into rubbery lumps.
Done when: Eggs are just set and creamy, coating the potatoes and cod; nothing is browned or dry.
-
5
Rest and Serve
2 Mins
Off the heat, ~60°C (140°F)
Fold in half the chopped parsley, taste and add a pinch of salt only if needed, then plate in a warm dish. Scatter the black olives and the remaining parsley over the top and serve at once.
Serve immediately — the dish loses its crisp-creamy contrast if it sits.
Done when: Hot, glossy, and fragrant, with olives and parsley bright on top.
auto_awesome Finishing Touches & Plating
Serve straight from the pan onto warm plates, with black olives and parsley on top. A squeeze of lemon is optional — it lifts the richness of the egg and oil.
Portugal
50m
France
Vietnam