Bacalhau Dourado (stockfish in eggs)

Ingredients for Bacalhau Dourado (stockfish in eggs)

Instructions for Bacalhau Dourado (stockfish in eggs)

To prepare the Bacalhau Dourado (stockfish in eggs) recipe, please follow these instructions:

Begin the day before putting the fish in soft clip at least 12 hours in a bowl with as much cold water that the fish are covered. Change the water several times.

Heat oven up to 200 degrees C.

Peel the potatoes and cut them into thin sticks. Dry them on paper from kitchen roll. Heat oil in deep Fryer and fry the potatoes up golden. Take them up with a skimmer and let them drain on fat sucking paper.

Pour the water from the fish and rinse the cut under cold water. Place it in pan with so much water, that it is a few centimeters over the fish. Bring the water to a boil at high heat. Taste it, it's still very salty, must cut the fish boil up again with fresh water.
Cook the tender on a low heat for about 20 minutes. Take it up with a skimmer and let the water run off. Remove skins and ben and flaked the fish part. Keep it warm.

Heat the olive oil in a frying pan. Add the onion and let it cook while stirring, until they are lightly brown. Cut the fish came in. Whip eggs and peppery together and pour it into the pan. Add if necessary. some more oil so it doesn't hang in the forehead. Stir gently until eggs begin to stiffen. Sprinkle the potatoes in at last and move immediately it all onto a hot serving dish. Sprinkle some chopped parsley on and eat it immediately.