Salt Cod With Scrambled Eggs Recipes

Steps:

• Soak the cod overnight in several changes of cool water. Next day rinse the cod well, discard the skin, then with the fingers tear the cod into fine shreds and set aside.
• Lay the potatoes, one at a time, in the feed tube of a food processor fitted with the fine shredding disc and cut them into long thin shreds. Empty into a large sieve and rinse well under cool water. Pat potatoes very dry on paper towels.
• Meanwhile, heat the corn oil in deep 10-inch skillet or saute pan to 380 degrees, then fry the potatoes in small batches, separating the shreds, 8 to 10 seconds until the color of straw. With a skimmer lift the potatoes to paper towels to drain.
• In a heavy 12-inch skillet (not iron) set over low heat, saute the onions and garlic in the olive oil 2 minutes until they begin to color; turn the heat to its lowest point, cover and steam 20 minutes.
• Mix the cod into the onion mixture, cover and steam 10 minutes.
• Quickly whisk the eggs with the black pepper until frothy. Toss half the reserved potatoes with the cod mixture, pour in the eggs and raise the heat to moderate. Scramble 1 1/2 to 2 minutes until softly set.
• Ladle onto a small heated platter, wreathe with the remaining potatoes, sprinkle with parsley, garnish with black olives and serve.

Steps:

• Cover salt cod with water and soak overnight.
• Drain, cover with fresh water and bring to simmer point.
• Drain, taste for saltiness and simmer again if necessary.
• When enough salt has been removed, drain and remove skin and bones from fish.
• Flake fish and place in 1 ½ to 2 qt casserole.
• Fry bacon until crisp.
• Remove with slotted spoon and set aside.
• Fry onion, green pepper and tomatoes 3 to 4 minutes.
• Pour half the vegetables over the cod, combining gently with fork.
• Add scrambled eggs in one layer and top with remaining vegetables.
• Crumble bacon over casserole and sprinkle with black pepper.
• Bake uncovered at 350F for about 20 minutes.