Place the cod in a bowl of cold water overnight. Empty and refill with new water at least twice during this rest. The next day, drain the water for the last time. Cook, let cool. Remove the skin and bones from the cod if you couldn’t find boneless. Shred the cod; set aside.
Rise the matchstick potatoes until the water runs clear, then soak in ice cold salted water for 15mintues. Pre-heat airfryer. Dry the potatoes well then fry for 10 -14 minutes, until golden and crispy.
In a large skillet over medium heat, warm the ¼ cup of the oil. Cook the onion, and bay leaf, stirring, for 7 to 10 minutes, until the onions are nice and caramalized. Add in the garlic and cook until fragrant. Add the cod and cook for 3 to 5 minutes, until the fish absorbs the oil.
In a medium bowl, whisk the eggs to blend; season with salt and pepper. Add the eggs to the fish and cook over very low heat for about 3 minutes, until the eggs are soft and creamy. It’s important to remove the skillet from the heat before the eggs solidify (they shouldn’t be scrambled). Add in fries and mix.
Garnish with with the parsley and olives.
