Enjoy this delicious Brazilian dish with clipfish, fried potatoes and eggs. It is perfect for lunch or a light, fresh dinner.
Cut clipfish in portions.
Peel and grate potatoes.
Cut onions into wedges, and finely chop garlic and parsley.
Fill water in a casserole and heat it until it almost starts boiling.
Add clipfish to the water. When it starts boiling, turn off the heat and let it simmer for approx. 3 minutes.
When the clipfish is cooked, remove skin and bones, and gently flake the fish.
Fry the grated potatoes in hot olive oil. Drain on paper towel and set aside.
Mix egg and milk in a bowl, and season with salt and pepper.
Sauté onion and garlic in a sauce pan with oil until golden.
Add clipfish, fried potatoes, egg and milk mix, and gently cook on low heat.
Stir continuously until the eggs are as you like them.
Serve with black olives and parsley on top.