Portuguese Fish and Chips-Bacalhau a Bras

WELL... it's been a busy week and I've been neglecting, not only my own blog but also the ones I follow! I do apologise, folks!

I wanted to make it up to you and take you on another nice foodie trip.

This one is to a very special place in Portugal called Carcavelos

but more precisely, to one of the most delicious places I have ever been to, my step-mums kitchen!

She's Portuguese through and through and, oh boy, can she cook!
I am in total awe, I am so unworthy, lol. So I threw all of any dignity I may have out of the window, and begged her over and over again to cook my favourite dish: Salted cod wrapped in french fries and scrambled egg-Bacalhau a Bras!

Before we go onto the recipe, let me tell you that Portuguese people love to eat and they love to nibble. I would like to give you some samples of what they, and I, have nibbled on before the main meal.

There is the obligatory cheese, prosciutto and olives:

With yummy fresh bread:

A selection of different types of Chorizo:

Prawns in Garlic butter:

These are called tremocos but not sure what they may be in English-suggestions are welcomed-only ever saw them in Portugal:

Oh and, ahem, these:

But on to the main course. I love this!! Its yummy, its addictive and truly amazing! If you can get your hands on some salted cod, please, please try this.
And if you can't, try it anyway with fresh cod, just add more salt.
I know I will! Getting cravings already lol!

Bacalhau a Bras

Ingredients
1 pound dried salt cod
7 tablespoons olive oil, divided
1 1/2 pounds russet potatoes, peeled, cut into matchstick-size strips (about 6 cups)
1 large onion, thinly sliced
8 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons chopped fresh parsley, divided
some green or black olives
Directions:
1. Rinse the fish and place it in a bowl. Add enough cold water to cover. Chill overnight, changing the water several times.
2. The next day, drain the fish and transfer to a large saucepan. Cover with water, bring to a boil, and simmer until the fish flakes easily, about 15 minutes.

Drain and cool. Flake the fish, discarding any bones.
3. Heat 4 tablespoons of the oil in a heavy, large nonstick skillet over medium-high heat. Add the potatoes in batches and sauté until crisp and golden, about 7 minutes per batch. Transfer the potatoes to paper towels to drain.
4. Add 1 tablespoon of the oil to the same skillet. Add the onion and and sauté until golden, about 15 minutes. Reduce the heat to low. Add the remaining 2 tablespoons oil to the onion slices in the skillet.