Bacalhau à Brás
Lisbon’s favourite cod dish: flaked salt cod, crispy matchstick potatoes and onion, all bound with soft scrambled egg.
- 45 min20 prep · 25 cook
- MediumDifficulty
- 600 kcalper serving
Ingredients
- Desalted salt cod400 g
- Potatoes500 g
- Onions2
- garlic2 cloves
- Eggs6
- Black olives12
- Chopped parsley3 tbsp
- Olive oil4 tbsp
- Oil for frying500 ml
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Poach the cod in barely simmering water, then drain it, remove the skin and bones and flake it.
- 2
Cut the potatoes into very thin matchsticks, rinse and dry them well. Fry in hot oil until golden and crisp, then drain on paper.
- 3
In a wide pan, gently cook the thinly sliced onions and garlic in the olive oil until soft and translucent.
- 4
Add the cod and stir for a couple of minutes so it takes on the flavour.
- 5
Lower the heat, add the potatoes and the beaten eggs and stir gently until the egg is just set and still creamy.
- 6
Season, scatter over the parsley and olives and serve at once.
Tips and questions
- How should the eggs be cooked?
- Creamy, never dry. Take the pan off the heat while the eggs still look slightly runny; they finish setting on their own.
- Can I use bought straw potatoes?
- Yes, it is a common shortcut in Portugal and saves the frying. Add less salt, as they are already salted.
Enjoy your meal!
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