Step by step
Method
8 steps- 01
Desalt cod in the refrigerator for 24–36 hours, changing the cold water every 8 hours. Taste a small cooked flake before seasoning the final dish.
- 02
Poach cod in barely simmering water for 6–8 minutes until it flakes. Drain, cool, remove skin and bones, then pull into large moist flakes.
- 03
Cut potatoes into very fine matchsticks and rinse away surface starch. Dry thoroughly, then fry in 175°C oil in batches until pale gold and crisp; drain and salt very lightly.
- 04
Warm olive oil in a very wide pan. Cook onions over medium-low heat for 12–15 minutes until soft and sweet without browning; add garlic for 1 minute.
- 05
Fold in cod and cook gently for 3 minutes. Add three quarters of the potatoes and turn carefully so the cod remains in visible flakes.
- 06
Whisk eggs, milk and black pepper just until combined. Lower the heat, pour into the pan and fold continuously for 2–3 minutes until creamy and softly set, not dry.
- 07
Remove from the heat while eggs are still glossy. Fold in half the parsley and taste before adding any salt.
- 08
Pile onto a warm platter and top with the remaining crisp potatoes, black olives and parsley. Serve at once with lemon.
Cook's notes
Make it excellent
- Desalting time depends on cod thickness; always taste a poached flake before adding salt.
- Dry potato matchsticks completely to prevent spattering and achieve a crisp result.
- Take the pan off the heat early—the eggs continue setting from residual heat.
Serve it with
A tomato-onion salad, sautéed greens, crusty bread and lemon wedges.
Store & reheat
Best immediately. Refrigerate leftovers for up to 1 day and reheat very gently; the eggs will firm on reheating.
Helpful cooking questions and genuine results are welcome.