Chef Massimo’s Portuguese-inspired dish is sophisticated, but easy to make. Prepare and shred the salted Cod fish a day prior for a mouthwatering meal that cooks up in a breeze.
Cooks NotesTo desalinate salted cod: begin by washing off the salt coating under running water. Then, place in a clean bowl. Fill with fresh water and place in the refrigerator for 1 hour. After the hour, remove fish from fridge and drain the water. Fill bowl with more fresh water and place back in the refrigerator for another hour. Repeat this process for about 12 hours before cooking the cod.
Prepare all your ingredients and place them near the burner.
Preheat a non-stick frying pan on medium heat. Add the olive oil. Once hot, add the onions, and salt, then stir. Place the bay leaf just on top of onions.
Turn down heat to low and caramelize the onions; this should take about 8 minutes. Next add in the salted cod and stir. Cook for another 8 minutes. Once cod is cooked, remove the bay leaf.
Then add the potatoes, eggs, cilantro and parsley. Stir continuously until eggs are cooked to desired consistency.
Serve immediately. Garnish each portion with olive tapenade and a drizzle of olive oil.