Bacalhau à Brás
Ingredients
- 600 gSalted cod (desalted and shredded)
- 600 gPotato (cut into matchsticks)
- 6 pcEgg (beaten)
- 3 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 60 mlExtra virgin olive oil
- 1,000 mlSunflower oil (for frying)
- 12 pcBlack olive (whole)
- 20 gFlat-leaf parsley (chopped)
- 1 pinchBlack pepper ground
Method
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.
- 1
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
Cut the potatoes into very thin matchsticks. Rinse and dry them perfectly. Fry in sunflower oil at 180°C until golden and crispy.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately to maintain the crunch of the matchstick potatoes. Do not freeze.
