Bacalhau à brás (salt cod with potatoes and eggs)
Slightly adapted from the recipe of Chef Jose Avillez, and inspired by the bacalhau à brás I ate at a restaurant called <a href="http://www.solarmoinhodevento.com/">Solar Moinho de Vento</a> in Porto, Portugal. Don't forget to soak the salt cod overnight, replacing the water one or two times, to make sure the salt cod isn't too salty.
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