Bacalhau à Brás — Salt Cod, Potato & Egg

Shredded salt cod with onion, matchstick potatoes and soft scrambled egg, finished with olives and parsley.

TIME BREAKDOWN
Prep: 40 min
Cook: 25 min
Total: 1 hour 5 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 400g salt cod (bacalhau)
  • 400g potatoes, peeled and cut into very thin matchsticks
  • Sunflower oil, for frying
  • 4 tbsp olive oil
  • 2 onions, thinly sliced
  • 3 cloves garlic, crushed
  • 1 bay leaf
  • 6 eggs, beaten
  • Black pepper to taste
  • 12 black olives
  • 2 tbsp chopped fresh flat-leaf parsley

Method

  1. Soak the salt cod in plenty of cold water in the fridge for 24 to 48 hours, changing the water 4 to 5 times. Drain.

  2. Simmer the cod in fresh water for 10 minutes. Drain, cool, and shred the flesh, discarding skin and bones.

  3. Fry the potato matchsticks in 5cm of hot sunflower oil at 180°C in batches for 3 to 4 minutes until golden and crisp. Drain on kitchen paper.

  4. Heat the olive oil in a large frying pan and cook the onions and bay leaf for 10 minutes until soft. Add the garlic for 1 minute.

  5. Add the cod and cook for 3 minutes, then fold in the fried potatoes.

  6. Pour in the beaten eggs and stir gently over a low heat for 1 to 2 minutes until just softly set. Season with pepper and taste for salt.

  7. Remove the bay leaf, scatter with olives and parsley and serve at once.