Method

Gently simmer the desalted cod in fresh unsalted water for 10 minutes. Drain, cool and shred into flakes with your fingers, removing all skin and bones.
About 5 min
Deep-fry the potato matchsticks in hot oil (175°C) until golden and crispy. Drain on paper towels and season lightly.
About 11 min
Heat olive oil in a wide pan over medium heat. Fry onions and bay leaves for 15 minutes until very soft and lightly golden. Add garlic; cook 2 minutes. Remove bay leaves.
About 11 min
Add shredded cod to the onion pan. Toss gently and heat through for 3 minutes.
About 11 min
Add the crispy potato matchsticks and toss to combine. Pour in the beaten eggs. Stir gently over low heat for 2–3 minutes until the eggs are just softly scrambled and barely set — the dish should be moist, not dry. Remove from heat immediately.
About 11 min
Serve immediately on a warm platter. Garnish with black olives, parsley and a drizzle of good olive oil. The texture should be creamy and rich with crispy potato shards.
About 3 min

Nutrition per serving (estimate)

Contains: eggs, fish