Bacalhau à Brás

We soak and desalt the cod ourselves over two days. We shred it by hand and cook it slowly with onion and garlic in olive oil. The matchstick potatoes are fried until just crisp and folded in. The eggs are stirred in off the heat until barely set, so they stay creamy rather than dry. We finish the dish with black olives, parsley, and a drizzle of olive oil. This dish has been on the menu since we opened. We recommend a glass of Vinho da Casa, our house red, to drink with it.