Bacalhau à Brás

A Lisbon classic where shredded cod meets crispy matchstick potatoes and creamy eggs. The contrast between the soft egg mixture and the crunchy potatoes defines this dish.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 1693
• Protein: 109 g
• Carbs: 36 g
• Fat: 120 g

Ingredients

• 600 g Salted cod ( desalted and shredded )
• 600 g Potato ( cut into matchsticks )
• 6 piece Egg ( beaten )
• 3 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 60 ml Extra virgin olive oil
• 1000 ml Sunflower oil ( for frying )
• 12 piece Black olive ( whole )
• 20 g Flat-leaf parsley ( chopped )
• 1 pinch Black pepper ground

Instructions

1. Cod preparation

   Plunge the desalted cod into boiling water for 5 minutes. Drain, remove skin and bones. Shred the flesh by hand: it should flake naturally under finger pressure.

2. Frying the matchstick potatoes

   Cut the potatoes into very thin matchsticks. Rinse and dry them perfectly. Fry in sunflower oil at 180°C until golden and crispy.

3. Sweating the onions

   Heat olive oil in a pan. Add sliced onions and minced garlic. Let them soften without browning: the onions should be translucent and supple.

4. Final binding

   Add the cod to the onions, then the matchstick potatoes. Pour in the beaten seasoned eggs. Stir constantly over low heat: the eggs should remain creamy and coat everything without turning into a dry omelet.

Chef's tips

• The secret is in the temperature: if the heat is too high when adding the eggs, you'll get an omelet. We want a custard-like texture.
• Do not add salt to the dish; even well-desalted cod provides enough salt.

Storage

Consume immediately to maintain the crunch of the matchstick potatoes. Do not freeze.