Entree: Cape Verde – Central Culinary Region – Bacalhau à Brás (Shredded salted cod sautéed with onions and crisp matchstick potatoes bound with scrambled eggs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Total 40 min

Ingredients

- 1 lb (454 g) salted cod (bacalhau), desalted in cold water 24–48 hours and shredded
- 1 lb (454 g) potatoes, peeled and cut into matchsticks
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 ml) unsalted butter
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 4 large eggs, lightly beaten
- 1/4 cup (15 g) chopped fresh parsley
- 1/4 cup (40 g) black olives, pitted and halved
- 2 bay leaves
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Change the soaking water of the desalted cod several times until mostly desalinated, then drain, remove any skin and bones, and flake the flesh into bite-sized shreds. Pat dry.
2. Rinse the matchstick potatoes, then dry thoroughly on a towel. Heat 2 tbsp (30 ml) olive oil in a heavy skillet over medium-high heat and fry the potatoes in batches until golden and crisp, about 6–8 minutes per batch. Drain on paper towels and season lightly with salt.
3. In a large sauté pan, melt 3 tbsp (45 ml) butter over medium heat. Add the sliced onions and bay leaves and cook gently until translucent and starting to caramelize, about 8–10 minutes. Add the minced garlic and cook 1 minute more.
4. Add the shredded cod to the pan and toss with the onions until heated through and well mixed, about 3–4 minutes. Remove the bay leaves.
5. Reduce heat to low. Stir in the fried matchstick potatoes, breaking them up slightly so they mingle with the cod and onions.
6. Pour the beaten eggs evenly over the cod-potato mixture and stir gently and continuously off the direct heat until the eggs are just set but still creamy, about 1–2 minutes. Avoid overcooking to keep a soft texture.
7. Season with salt and freshly ground black pepper to taste. Stir in chopped parsley and scatter halved olives on top. Serve immediately.