To begin, place the salted cod in a large bowl and cover it with cold water. Refrigerate for 24 to 48 hours, changing the water at least 3 times. This draws out the excess salt. Once ready, move on to preparing the fish.

Boil the desalted cod in simmering water for 10 minutes until just tender. Drain, allow to cool slightly, then flake the fish into fine shreds, discarding any skin or bones. Set aside and prepare your potatoes.

If making from scratch, peel and cut potatoes into fine matchsticks. Rinse and pat dry before deep frying until golden and crispy. If using pre-fried ones, warm them in the oven for better texture. Move on to cooking the aromatics.

Heat the olive oil in a large frying pan over medium heat. Add the sliced onion and cook until soft and translucent, around 10 minutes. Stir in the garlic and cook briefly until fragrant. Continue with adding the cod.

Add the shredded cod to the onion mixture. Stir gently to coat the fish in the oil and aromatics. Cook for 5 to 7 minutes until well combined and heated through. Lower the heat to prepare for eggs.

Crack the eggs into a bowl and whisk lightly. Season with a small pinch of salt and black pepper. Remember that the cod retains some saltiness. Get ready to mix it all together.

Add the crispy matchstick potatoes to the pan. Pour in the beaten eggs and stir gently to mix. Cook slowly over low heat, folding continuously until the eggs are just set but still creamy. Do not overcook. Final touches next.

Turn off the heat. Sprinkle in chopped parsley and arrange olives on top. Let the dish sit for a minute before serving. This helps the flavours settle slightly.

Serve Bacalhau à Brás warm on a platter or individual plates. Garnish with extra parsley or a drizzle of olive oil. Presentation tip: Use a ring mould to plate neatly, topped with a few olives and a parsley leaf.