Bacalhau with Potato and Egg Hash

Method

1. Soak the cod in water for 24 hours, changing water every 6 hours.
2. Cook the potatoes in salted water until tender.
3. In a pan, heat olive oil and sauté garlic until fragrant.
4. Add the cooked potatoes and cod, breaking into flakes.
5. Beat the eggs and add to the pan, stirring until just set.
6. Season with salt, pepper, and chopped parsley before serving.
7. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.