Bacalhau à Brás with a Modern Twist

Method

1. Soak the cod in water for 24-48 hours, changing the water every 6-8 hours to remove excess salt.
2. Cook the potatoes in boiling salted water until tender, then mash them.
3. In a large skillet, heat the olive oil and sauté the chopped onion until translucent.
4. Add the cooked and flaked cod to the skillet, mixing well with the onions.
5. In a separate bowl, beat the eggs and season with salt and pepper.
6. Pour the beaten eggs over the cod and onion mixture, stirring gently until the eggs set.
7. Stir in the heavy cream for a creamy texture.
8. Garnish with chopped chives and serve hot.
9. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.