Main
Bacalhau à Brás (Portugal)
- Preparation time
- 1 h
- Servings
- serves 4
Ingredients
- Salt cod (bacalhau) — to buy500 g
- Potato — to buy4
- Neutral oil — to buy1 L
- Onion — to buy1
- Garlic — to buy2 gousses
- Egg — to buy6
- Parsley — to buy1 bouquet
- Olives — to buy50 g
Preparation
Soak the salt cod in a large volume of cold water in the fridge for 24 to 48 hours, changing the water at least 3 times (the thicker and saltier the cod, the longer it needs): this long but essential step is what makes the fish edible.
Drain the cod, remove the skin and bones, then finely shred it by hand into small flakes.
Peel the potatoes and cut them into very thin matchsticks (on a mandoline if you have one), fry them in small batches in hot oil (170°C) for 4-5 minutes until golden and crisp, drain on paper towel. You can also use already-cooked matchstick fries to save time.
In a large pan, cook the sliced onion and garlic in 2 tbsp of oil for 4-5 minutes, until the onion is tender, then add the shredded cod and heat for 3-4 minutes, stirring.
Add the fried potatoes and mix gently so as not to break them.
Lower the heat, pour the beaten eggs over and stir constantly with a wooden spoon: take off the heat as soon as they are just set but still creamy, like scrambled eggs (they will keep cooking a little off the heat).
Sprinkle with chopped parsley and black olives just before serving, piping hot.