- 3 potatoes
- 300 g of desalted cod crumbs
- 1 onion
- 3-4 eggs
- Extra virgin olive oil
- Black olives
Crumble the desalted cod crumbs Cook the shredded cod for 2 minutes and drain well.
Peel potatoes and cut into small pieces. Then, soak potatoes in cold water for 15 minutes, drain and dry on a cloth and fry them.
In another skillet, fry the onion. When tender, incorporate cod, chips and beaten eggs. Remove for a couple of minutes and serve in a wide fountain.
For decoration, sprinkle with parsley and add pitted or sliced black olives.
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