Bacalhau à Brás
By Culiora
A popular Portuguese dish made with shredded salt cod, thinly sliced fried potatoes, and scrambled eggs, often garnished with olives and parsley. It's a flavorful and comforting seafood meal.
- Servings: 4
- Prep time: 30 min
- Cook time: 25 min
- Total time: 55 min
Ingredients
- 400 g Salt Cod (Bacalhau)
- 500 g Potatoes
- 1 Onion
- 2 cloves Garlic
- 4 Eggs
- 1/4 cup Fresh Parsley
- 2 tbsp Black Olives
- 4 tbsp Olive Oil
- to taste Salt
- to taste Black Pepper
Instructions
- Soak salt cod in cold water for 24-48 hours, changing the water every 8 hours, to desalt it. Once desalted, simmer the cod in fresh water for 10-15 minutes until cooked. Drain, flake, and remove any bones or skin.
- Peel potatoes and cut them into very thin matchsticks (julienne). Fry the potato matchsticks in hot olive oil until golden brown and crispy. Drain on paper towels and season lightly with salt.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onion and garlic, and sauté until softened and translucent, about 5-7 minutes.
- Add the flaked cod to the skillet and cook for 2-3 minutes, stirring gently.
- Add the fried potatoes to the cod mixture and mix well.
- In a bowl, whisk the eggs with a pinch of salt and pepper.
- Pour the whisked eggs over the cod and potato mixture. Stir constantly until the eggs are just set and scrambled, but still moist.
- Stir in chopped fresh parsley and black olives.
- Serve immediately, garnished with extra parsley and olives if desired.