Bacalhau à Braga with Slow-Cooked Tomato Reduction

Method

1. Soak the salted cod in water for 24 hours, changing the water every 6 hours.
2. Boil the potatoes until tender, then mash them.
3. In a pan, sauté onion and garlic in olive oil until softened.
4. Add the tomatoes and cook until they form a sauce, then simmer for 30 minutes to reduce.
5. Stir in a splash of balsamic vinegar for depth of flavor.
6. Season with salt, pepper, and fresh basil.
7. Serve the cod on top of the potato mixture, garnished with boiled eggs and the tomato reduction.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.