Bacalhau à Brás | Cod with Matchstick Potatoes and Creamy Eggs

Peel the potatoes and cut them into very thin strips (matchstick potatoes). Rinse them in cold water to remove excess starch, then dry them thoroughly with a kitchen towel.

Boil the fish fillet in lightly salted water for 5 minutes until the flesh becomes tender and opaque. Drain it, let it cool slightly, and flake it into tender pieces with a fork.

Slice the onion thinly (julienne) and finely chop the garlic cloves. Whisk the eggs in a bowl with a pinch of salt and ground black pepper.