Saffron Butter Drizzle Bacalhau à Brás

Method

1. Soak saffron in a little water and mix into the butter.
2. Soak cod in water for 24 hours, then flake into pieces.
3. Fry potatoes in olive oil until golden, set aside.
4. In the same pan, cook onion, add cod, and mix well.
5. Beat eggs, add to pan, and cook until set, then serve.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.