To enjoyWith family
Nº of people
150ml of Victor Guedes Olive Oil
- 400g of shredded codfish
- 125g of sliced onion
- 15g of chopped garlic
- 4 eggs
- 50g of black olives
- 200g of shoestring potatoes
- Bay leaves, to taste
- Chopped parsley, to taste
Method of preparation
Braise the chopped garlic, the onion and the bay leaf with olive oil.
When they soften, add the unsalted and shredded codfish, letting it stew slowly.
Add the crunchy shoestring potatoes and fold everything.
Whisk the eggs with the chopped parsley and mix the mixture with the codfish in the heat.
Sprinkle with black olives and chopped parsley, serving immediately after.