Entree: Portugal – Portuguese Seafood Coast – Bacalhau à Brás (Salted cod shredded and tossed with thin fried potatoes and scrambled eggs)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 25 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) salted cod (bacalhau), desalted and flaked (see instructions)
- 1 lb (454 g) potatoes, peeled and cut into matchstick/julienne strips
- 6 large eggs
- 2 medium onions, thinly sliced, approx. 8 oz (225 g)
- 1/2 cup (120 ml) extra-virgin olive oil, divided
- 1 tbsp (15 g) unsalted butter (optional, for flavor)
- 1/4 cup (15 g) fresh parsley, chopped
- 12 black olives (preferably Portuguese or cured olives), pitted, approx. 60 g
- Salt and freshly ground black pepper to taste (use salt sparingly because cod may retain salt)
- 1 bay leaf (optional)
- Vegetable oil for frying potatoes, about 1–1 1/2 cups (240–360 ml) depending on method

Instructions

1. Desalt the cod: Rinse salted cod under cold water. Place in a large bowl and cover with cold water. Soak in the refrigerator 24–36 hours, changing the water 2–3 times. After desalting, drain, remove skin and bones, and flake the cod into bite-size shreds.
2. Prepare potatoes: Cut potatoes into thin matchsticks. Rinse in cold water until water runs clear to remove excess starch, then dry thoroughly on towels.
3. Fry potatoes: Heat vegetable oil in a deep skillet or fryer to 325–350°F (160–175°C). Fry potatoes in batches until golden and crisp, about 3–5 minutes per batch. Drain on paper towels and season lightly with salt. Alternatively, for a lighter version, shallow-fry in a skillet with 1/2 cup (120 ml) olive oil until crisp.
4. In a large skillet, heat 1/4 cup (60 ml) olive oil over medium heat. Add sliced onions and bay leaf and cook slowly until soft and translucent, about 10–12 minutes. Remove bay leaf.
5. Add the flaked cod to the onions and stir for 3–4 minutes to warm through and allow flavors to combine. If mixture seems very dry, add a tablespoon or two of water or reserved cod-soaking liquid (tasted for salt).
6. Push cod-and-onion mixture to the side of the pan, add remaining olive oil and briefly reheat. Add the fried potatoes and fold gently to combine, keeping some potato texture.
7. Beat the eggs lightly with a pinch of pepper (do not over-salt). Reduce heat to low and pour eggs over the cod and potato mixture. Stir gently and continuously until eggs are just set and creamy — do not overcook; you want a soft, slightly custardy texture.
8. Stir in butter (if using) and most of the chopped parsley, reserving a little for garnish. Adjust seasoning carefully.
9. Serve immediately, garnished with black olives and remaining parsley. Accompany with a simple green salad or crusty bread if desired.