Entree: Cape Verde – Southern Culinary Region – Bacalhau à Brás (Shredded salt cod sautéed with onions and thin fried potatoes, bound with scrambled eggs and garnished with parsley and olives)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) salted cod (bacalhau), thoroughly desalted by soaking (see instructions)
- 1 lb (454 g) potatoes (Yukon Gold or Russet), peeled and cut into matchstick fries
- 4 tbsp (60 ml) extra-virgin olive oil, plus more for frying
- 1 tbsp (15 g) unsalted butter (optional)
- 1 large onion, thinly sliced, approx. 150 g
- 2 cloves garlic, minced, approx. 6 g
- 6 large eggs, approx. 10.5 oz (300 g) total, beaten
- 1/2 cup (15 g) fresh flat-leaf parsley, chopped
- 1/3 cup (50 g) pitted black olives, halved
- Salt and freshly ground black pepper to taste
- 1 bay leaf (optional)
- Lemon wedges for serving

Instructions

1. Desalt the cod: place 1 lb (454 g) salted cod in a bowl and cover with cold water. Refrigerate and change the water 2–3 times over 24–36 hours (longer for very salty fillets). After desalting, drain, remove skin and any bones, and pull cod into thin flakes with a fork. Reserve.
2. Prepare potatoes: rinse matchstick-cut potatoes in cold water to remove excess starch, then dry thoroughly on kitchen towels. Heat a frying pan with enough oil to shallow-fry (about 1/2 inch depth) to 325–350°F (160–175°C). Fry potatoes in batches until tender and just golden, about 3–5 minutes per batch. Drain on paper towels, sprinkle lightly with salt, and set aside.
3. Sauté onions and garlic: in a large skillet, heat 4 tbsp (60 ml) olive oil and 1 tbsp (15 g) butter over medium heat. Add sliced onion and bay leaf (if using) and cook gently until soft and translucent, about 8–10 minutes. Add minced garlic and cook 1 minute more.
4. Add the cod: increase heat to medium-high, add the flaked, desalted cod to the skillet and toss with the onions for 3–4 minutes until heated through and flavors combine. Taste and adjust seasoning; the cod should not be overly salty.
5. Combine potatoes and cod: add the fried matchstick potatoes to the skillet and gently fold to mix, keeping many fries intact to retain texture.
6. Add eggs and finish: reduce heat to low. Pour beaten eggs evenly over the cod-and-potato mixture and stir gently and continuously until eggs are just set but still moist and creamy, about 2–3 minutes — do not overcook. Remove from heat.
7. Garnish and serve: fold in most of the chopped parsley and half the olives, reserving some for garnish. Plate immediately, garnish with remaining parsley and olives, and serve with lemon wedges.