Portugal / Main
Bacalhau à brás
Salt cod with matchstick potatoes and egg that binds everything without becoming an omelette.
Ingredients
- Salt cod, soaked for a day500 g
- Potatoes, in matchsticks700 g
- Eggs8
- Onions, thinly sliced2
- Garlic3 cloves
- Olive oil80 ml
- Black olives80 g
- Parsley6 sprigs
- Oil for frying600 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Poach the soaked cod for five minutes, cool it and pull it into flakes by hand, discarding skin and bones. By hand rather than with a fork: that is how small bones are found.
Deep-fry the potato matchsticks at 180 °C to a crisp gold, in batches. Drain on a rack and salt them.
In a wide pan sweat the onion in the olive oil for ten minutes until soft and sweet, adding the garlic for the last minute.
Add the cod and warm it through for three minutes, then tip in the potato and toss.
Take the pan off the heat, pour in the beaten eggs and stir without stopping for half a minute, until they turn creamy. Scatter over the parsley and olives.
