Step 1: Begin your bacalhau a bras recipe by ensuring the salt cod has been soaked for at least 24 hours with multiple water changes. Shred the cod into fine flakes, removing any skin or bones.
Step 2: In a large skillet or heavy-bottomed pan, heat the olive oil over medium heat. Add the sliced onions and garlic, sautéing slowly until they are soft and translucent.
Step 3: Add the shredded cod to the pan with the onions. Stir well and cook for about 5 minutes, allowing the cod to absorb the flavors of the aromatics in this bacalhau a bras recipe.
Step 4: Fold in the shoestring potatoes (batata palha). Stir gently to combine them with the fish and onions without breaking the potatoes too much.
Step 5: Whisk the eggs in a bowl with black pepper and half of the parsley. Lower the heat to its lowest setting and pour the eggs into the pan.
Step 6: Stir the mixture constantly for 2-3 minutes. The goal is for the eggs to remain creamy and coat the other ingredients rather than becoming dry or rubbery.
Step 7: Remove from heat immediately once the eggs are set but still moist. Garnish with the remaining parsley and black olives to finish your bacalhau a bras recipe.