1 1/2 lb Bacalhau (dry weight)
1 1/2 lb Potatoes
1 1/2 c  Olive oil
2    Garlic cloves, peeled
8    Eggs
Salt & pepper
Fresh parsley, chopped
Olive oil
Tomatoes
Lettuce
Black olives

Soak the cod fish at least overnight, longer if
possible. Carefully remove bones and pieces of skin.
Peel and cut the potatoes in long, thick match sticks.
Heat the olive oil in a large skillet, add the garlic
cloves and fry till golden. Discard the garlic.
Stir-fry the flaked cod. Add the potato sticks,
previously lightly fried in another skillet. Season
with salt and pepper. Let cook for a while over a low
fire and meanwhile beat the eggs in a bowl. Scramble
over the cod and potatoes and let cook till everything
is set together, Sprinkle with the chopped parsley,
decorate with black olives, and serve surrounded by
lettuce leaves and tomato slices. Variation: Bacalhau
a Lisbonense: In the same skillet you first fried
the potato sticks lightly fry 2 medium onions finely
sliced. Add to the main skillet when you add the
potatoes. –