Bacalhau-style fish, potato and egg

• White fish fillets, frozen480 g
• White potatoes800 g
• Free-range eggs6 eggs
• Brown onions200 g
• Garlic3 cloves
• Lettuce1 lettuce

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Fish, Egg.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 220°C (200°C fan). Peel the potatoes and cut into very thin matchsticks. Toss with 2 tablespoons of oil and salt on a large tray and roast for 20 to 25 minutes, turning once, until crisp.800 g white potatoes
2. Bring a wide pan of water to a gentle simmer. Lower in the fish and poach for 6 minutes (8 from frozen), until it flakes easily. Lift out, drain and break into large flakes.480 g white fish fillets, frozen
3. Thinly slice the onion and garlic. Fry slowly in a tablespoon of oil in a large frying pan over a medium-low heat for 10 minutes until soft and sweet. Add the fish and the crisp potatoes and toss together.200 g brown onions3 cloves garlic
4. Beat the eggs with salt and pepper. Turn the heat to low, pour them over and stir gently for 1 to 2 minutes, until the eggs are just set and creamy. Serve straight away with the lettuce as a salad.6 eggs1 lettuce

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