Bacalhau à Brás

Step 1

Place the salt cod in a bowl and cover with cold water. Soak for 24 hours in the refrigerator, changing the water 3 times, until the cod is softened and desalted.

Step 2

After soaking, place the cod in a small pot, cover with fresh cold water, and bring to a gentle simmer over medium heat. Cook for 15 minutes until the flesh flakes easily when poked with a fork.

Step 3

Remove the cod from the pot with a slotted spoon and place it on a cutting board. When cool enough to handle, shred the flesh into small bite-sized pieces, discarding any remaining skin or bones.

Step 4

Peel the potatoes with a vegetable peeler, then cut them lengthwise into thin slices about the thickness of a coin. Stack the slices and cut lengthwise again into thin matchsticks, like thin french fries.

Step 5

Place the matchstick potatoes in a bowl of cold water and soak for 10 minutes to remove excess starch, then drain and pat completely dry with a clean kitchen towel.

Step 6

Heat 0.75 cup of the olive oil in a large deep skillet over medium-high heat until it shimmers and a single potato stick sizzles immediately when dropped in, about 2 minutes.

Step 7

Add the dried potato matchsticks in batches, stirring occasionally with a wooden spoon, until they turn golden brown and crispy, about 8–10 minutes per batch. Use a slotted spoon to transfer them to a paper-towel-lined plate.

Step 8

In the same skillet, with the heat still on medium-high, add the remaining 0.25 cup olive oil and the minced garlic. Stir constantly for 30 seconds until the kitchen smells strongly of roasted garlic.

Step 9

Add the shredded cod to the skillet and stir gently for 2 minutes until it is warmed through and coated with the garlic oil.

Step 10

Remove the skillet from the heat and add the crispy potatoes, olives, and parsley. Toss gently until everything is evenly combined, then taste and add a pinch of salt and black pepper.

Step 11

Divide the bacalhau à brás between two serving bowls or plates and drizzle any remaining garlic oil from the skillet over the top.