Codfish to the Break of Dawn

Name: Codfish to the Break of Dawn
Yield: 6
Ingredients: 800 g of codfish; 4 medium-sized potatoes, peeled and grated coarsely; Olive oil (for frying); 1 minced garlic clove; 3 medium-sized onions, sliced finely; 6 soup spoons of olive oil; 6 lightly beaten eggs; Salt and white pepper to taste; 2 soup spoons of chopped parsley; Black olives (for garnish)

1
800 g of codfish
2
4 medium-sized potatoes, peeled and grated coarsely
3
Olive oil (for frying)
4
1 minced garlic clove
5
3 medium-sized onions, sliced finely
6
6 soup spoons of olive oil
7
6 lightly beaten eggs
8
Salt and white pepper to taste
9
2 soup spoons of chopped parsley
10
Black olives (for garnish)

Ingredients

1
800 g of codfish
2
4 medium-sized potatoes, peeled and grated coarsely
3
Olive oil (for frying)
4
1 minced garlic clove
5
3 medium-sized onions, sliced finely
6
6 soup spoons of olive oil
7
6 lightly beaten eggs
8
Salt and white pepper to taste
9
2 soup spoons of chopped parsley
10
Black olives (for garnish)

Directions

1
Soak the codfish in water, enough to cover it, for 24 hours ahead of time
2
Change the water several times
3
After that, drain, remove the skin and bones, and flake into slightly coarse pieces
4
Fry the potato in 3 cm of heated olive oil, until lightly golden
5
Remove with a skimmer and let it drip on paper towels
6
Fry the garlic and onion in low heat, until soft
7
Add the codfish flakes and refry at high heat for 5 minutes (at this point, you can prepare it ahead of time)
8
When serving, bring to heat and join the tempered eggs with salt and pepper
9
Stir with a fork until firm but still tender
10
Remove from heat, add the fried potato, and mix quickly
11
Place on a serving plate, sprinkle with parsley, and garnish with olives.