Add <quantity>2</quantity> desalted codfish loins, <quantity>2</quantity> garlic cloves and <quantity>1<unit>tsp</unit></quantity> of black peppercorns to a baking tray

Preheat the oven at <temperature>100<unit>°C</unit></temperature>

Add <quantity>2</quantity> bay leaves and <quantity>500<unit>ml</unit></quantity> of extra virgin olive oil to the cod

Bake the codfish for 1h30 until tender

Thinly slice <quantity>1<unit>kg</unit></quantity> of unpeeled, washed potatoes and cut into thin sticks

Wash the potato sticks in a container with enough cold water to cover them

Drain the potatoes and pat dry them with a kitchen towel or paper towel

Preheat the vegetable oil in a deep pot over medium heat

The oil is hot enough when you add some potato sticks and it immediately starts to bubble. Fry the potatoes until golden brown and crispy

Transfer to a bowl lined with paper towel to drain any excess of oil. The shoestring potato is ready

Beat <quantity>4</quantity> eggs and <quantity>4</quantity> egg yolks until combined

Finely slice <quantity>8</quantity> garlic cloves

Finely slice <quantity>2</quantity> onions

Finely slice <quantity>1<unit>bunch</unit></quantity> of picked parsley

Cut <quantity>12</quantity> pitted black olives in half

Remove the cod loins from the oil and break them into pieces. Reserve the oil

Add <quantity>3<unit>tbsp</unit></quantity> of the olive oil used to bake the codfish to a large pot over medium heat

Add the sliced garlic and stir until fragant

Add the sliced onion and stir until golden brown

Add the codfish and the beaten eggs and stir until it thickens to a creamy texture. Turn off the heat

Add the chopped parsley and the Shoestring Potato to taste, reserve some for garnishing. Stir to combine

Plate it and drizzle extra virgin olive oil to taste

Garnish with the black olives, the Shoestring Potato and chopped parsley to taste. The Brás-style cod is ready

Enjoy!