Drain the desalted cod, shred it into thin pieces, and pat dry to make sure it blends evenly with the eggs and potatoes.
Heat olive oil in a skillet and sauté onions slowly until soft, sweet, and golden to build the base of recipe bacalhau a bras.
Stir in minced garlic and shredded cod, cooking gently until the cod softens and absorbs the flavors.
Add the matchstick potatoes and toss lightly to keep them crisp while coating them in the onion and cod mixture.
Lower the heat and pour in the beaten eggs, stirring gently to form a creamy, velvety texture without overcooking.
Season with salt and pepper, fold in parsley, and adjust the creaminess by adding a splash more egg if desired.
Serve immediately with black olives and lemon wedges, pairing beautifully with warm sides like Carrot and Parsnip Soup.
