Entree: Brazil – Rio de Janeiro – Bacalhau à Brás (Shredded salted cod pan-cooked with onions, thin fried potatoes and scrambled eggs)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 24 hrs

Total 25 hrs

Ingredients

- 1 lb (450 g) salted cod, dessalted and shredded
- 1.5 lb (700 g) russet potatoes, peeled and cut into thin matchsticks
- 4 tbsp (60 ml) olive oil
- 2 tbsp (30 ml) butter
- 1 large onion, thinly sliced
- 2 garlic cloves, finely chopped
- 4 large eggs, approx. 8 oz (225 g) total
- 1/4 cup (15 g) fresh parsley, finely chopped
- 12 black olives, pitted
- Salt to taste
- Freshly ground black pepper to taste
- Vegetable oil for frying (as needed)

Instructions

1. Rinse the salted cod under cold water and soak in a large bowl of cold water for 24–36 hours in the refrigerator, changing the water 2–3 times to remove excess salt. After soaking, drain, place in a pot, cover with fresh water, simmer gently 8–10 minutes until tender, then drain and shred into bite-size flakes, removing any skin and bones.
2. Rinse the matchstick potatoes in cold water until water runs clear, then dry thoroughly on kitchen towels. Heat vegetable oil in a deep pan to 350°F (175°C) and fry potatoes in batches until pale golden and just crisp, about 3–4 minutes per batch; remove and drain on paper towels. For extra crispness, fry a second time briefly at 375°F (190°C) until golden and very crisp. Keep warm.
3. In a large skillet or sauté pan, heat 4 tbsp (60 ml) olive oil with 2 tbsp (30 ml) butter over medium heat. Add sliced onion and cook, stirring, until soft and glossy, about 8–10 minutes. Add garlic and cook 1 minute more.
4. Add the shredded cod to the pan and toss with the onions for 2–3 minutes to warm and marry flavors. Break up any larger pieces so the mixture is fairly even.
5. Reduce heat to low. Lightly beat the eggs with a little black pepper. Pour eggs evenly over the cod mixture and stir gently, cooking until just set but still moist and creamy — do not overcook; this should take 2–3 minutes.
6. Fold in most of the fried matchstick potatoes, reserving a handful for garnish. Taste and adjust seasoning with salt only if necessary (cod may retain salt) and freshly ground black pepper.
7. Transfer to a warm serving platter. Sprinkle with chopped parsley, scatter black olives and reserved crispy potatoes on top, and serve immediately with crusty bread or boiled potatoes if desired.