Entree: China – Macau – Bacalhau à Brás (Shredded salted cod tossed with thin fried potatoes and scrambled eggs, garnished with olives and parsley)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 24 hrs

Total 25 hrs

Ingredients

- 1 lb (454 g) salted cod (bacalhau), rinsed and soaked 24–36 hours with water changed several times
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 12 oz (340 g) potatoes, peeled and cut into thin matchsticks (about 2 medium potatoes)
- 6 large eggs
- 1/2 cup (75 g) pitted black olives, halved
- 1/4 cup (15 g) chopped fresh flat-leaf parsley
- 2 tbsp (30 ml) extra-virgin olive oil (for frying potatoes)
- 1/2 tsp (3 g) freshly ground black pepper, plus more to taste
- Salt only if needed after tasting (use sparingly because cod is salted)
- 1 bay leaf (optional)

Instructions

1. Prepare the salted cod by rinsing and then soaking in cold water for 24–36 hours, changing the water 3–4 times to remove excess salt. After soaking, drain, remove any skin and bones, and flake the cod into bite-sized shreds. Pat dry with paper towels.
2. Rinse the julienned potatoes in cold water, dry thoroughly, then deep-fry or pan-fry in 2 tbsp (30 ml) olive oil until crisp and golden. Drain on paper towels and season lightly with pepper; set aside.
3. In a large skillet, heat 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter over medium heat. Add the sliced onion (and bay leaf if using) and sauté until soft and translucent, about 8–10 minutes. Add sliced garlic in the last minute to soften without browning.
4. Add the flaked cod to the onion mixture and cook together 3–5 minutes to warm and meld flavors. Remove the bay leaf if used.
5. Reduce heat to low. Beat the eggs lightly with a pinch of black pepper. Add the fried potatoes to the cod mixture, then pour the beaten eggs over the pan. Stir gently and continuously until eggs are just set but still creamy, about 2–3 minutes (the texture should be soft, not dry).
6. Remove from heat and fold in most of the chopped parsley and half the olives, reserving a few for garnish. Taste and add salt only if needed.
7. Serve immediately on warmed plates, garnished with remaining parsley and olives. Traditionally accompanied by crusty bread or a simple salad.