Instructions

1. Place dried salt cod in large bowl of cold water; soak 24-48 hours, changing water 3-4 times daily to remove excess salt
2. After soaking, bring large pot of water to boil and add cod; simmer 5-10 minutes until fish is opaque and flakes easily
3. Remove cod and let cool; flake into bite-size pieces, removing any bones or skin; set aside
4. Peel and cut potatoes into thin matchstick-like julienne (about 2-3 mm thick)
5. Pat potatoes very dry with paper towels
6. Heat olive oil in large pan to 170°C (340°F) or until a piece of potato sizzles immediately
7. Working in batches, fry potatoes until golden and crispy, about 3-4 minutes per batch; drain on paper towels and season lightly with salt
8. In separate pan, heat 2 Tbsp neutral oil and sauté sliced onions over medium heat until softened and golden, about 10 minutes
9. Add minced garlic and cook 1 minute until fragrant
10. Add flaked cod and toss gently to combine; warm through, about 2-3 minutes; set aside
11. In another pan, heat remaining 1 Tbsp neutral oil and fry eggs (beat lightly or fry sunny-side up); if frying, you want runny yolks that will incorporate into the dish
12. In large bowl, combine warm cod and onion mixture with crispy fried potatoes; toss gently to combine
13. Top with fried eggs, black olives if using, and fresh parsley
14. Season with salt and pepper to taste (go easy on salt as the fish may still be slightly salty)
15. Serve hot as a warm salad-like dish, traditionally as a holiday meal with a simple green salad on the side