Name: Bacalhau à Brás
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 500g salt cod (bacalhau), pre-soaked 24-48h; 600g large floury potatoes, julienned into matchsticks; 2 large yellow onions, thinly sliced; 3 garlic cloves, minced; 6 large eggs, beaten; Small bunch flat-leaf parsley, finely chopped; 12 black olives, pitted; 100ml extra-virgin olive oil; Vegetable oil for deep-frying the potatoes; Black pepper to taste

1

Soak the salt cod in cold water for 24-48 hours in the fridge, changing the water 4-6 times to draw out the salt.

2

Drain the cod, place it in a pan with fresh water, bring just to a gentle simmer, then turn off the heat and let it sit for 5 minutes.

Timer: 5 min

3

Drain, cool slightly, then carefully remove all skin and bones. Flake the flesh into small shreds.

4

Peel the potatoes and julienne into very thin matchsticks (a mandoline helps). Pat thoroughly dry with kitchen paper.

5

Heat vegetable oil in a deep pan to 175°C / 350°F. Fry the potato matchsticks in small batches until golden and crisp, then drain on paper.

6

In a large heavy pan, warm the olive oil over medium heat. Sweat the onions with a pinch of salt for 12-15 minutes until softened but not browned. Add the garlic for the last minute.

Timer: 15 min

7

Add the flaked cod to the onions and stir gently to combine and warm through, 2-3 minutes.

8

Add the fried potato matchsticks and fold to combine. Pull the pan off direct heat, pour in the beaten eggs, and stir slowly — the eggs should scramble loosely and stay creamy, never fully set.

9

Off the heat, fold in most of the chopped parsley. Taste for salt; the cod often carries enough on its own.

10

Plate immediately. Scatter black olives and the remaining parsley over the top. Serve at once.

Bacalhau à Brás

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