Cod with Prosciutto and Sweet Potato Palhada

1

Two days before preparation, soak the cod in cold water in a bowl

Cover with plastic wrap and refrigerate, changing the water at least four times to desalinate the fish

2

On the day of preparation, heat six liters of water in a large pot

Add the cod and simmer for five minutes

Drain and remove the skin and bones

Set aside in large flakes and reserve

3

Heat the olive oil in a medium heat pan, then reduce heat and fry the onion for 10 minutes or until golden brown

4

Add the cod, onion, and salt, and simmer for another three minutes

Add the prosciutto and eggs, and fry without stirring until the eggs are firm

Stir carefully and cook until the mixture is creamy

5

Season with salt if necessary, then remove from heat

Transfer to a serving dish and add sweet potato palhada

Serve with cooked rice and peas sautéed in butter.