Portuguese Bacalhau à Brás
Flaky salted cod folded with crisp potato matchsticks, onion, soft egg, olives, and parsley.
Equipment
- Large skillet
- Large bowl
- Fine strainer
- Chef's knife
- Wooden spoon
Ingredients
Cod and Potatoes
- 1 lb salted cod desalted, skinless, and boneless
- 1/4 cup olive oil
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 1 lb russet potatoes cut into matchsticks
- 6 large eggs lightly beaten
Finish
- 1/4 cup black olives pitted
- 1/4 cup fresh parsley chopped
- 1 medium lemon cut into wedges
Instructions
Prepare the Cod and Potatoes:
- Soak the cod in cold water in the refrigerator for 12 to 24 hours, changing the water several times. Drain, simmer in fresh water for 8 minutes, cool, and flake.
- Fry the potato matchsticks in batches until pale golden and crisp. Drain well.
Cook the Brás:
- Warm the olive oil in a large skillet. Cook the onion and garlic until soft and translucent, about 6 minutes.
- Fold in the flaked cod and cook for 2 minutes. Add the potatoes and toss gently.
Add Eggs and Serve:
- Lower the heat and pour in the beaten eggs. Stir gently until just set and still creamy.
- Fold in the olives and parsley. Serve immediately with lemon wedges.
Notes
- Desalting time depends on the thickness of the cod.
- Keep the egg softly set rather than fully dry.
- Add salt only after tasting the cod mixture.
Nutrition
Calories: 520kcalCarbohydrates: 42gProtein: 38gFat: 24gSaturated Fat: 5gCholesterol: 330mgSodium: 940mgFiber: 4gSugar: 4g