Peixe à Brás

Tender flakes of cod mixed with a creamy egg sauce and crispy matchstick potatoes. Sea salt meets sweet confit onions in a perfect balance.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 869
• Protein: 92 g
• Carbs: 33 g
• Fat: 38 g

Ingredients

• 500 g Salted cod ( desalinated and shredded )
• 600 g Potato ( cut into matchsticks )
• 6 piece Egg ( beaten )
• 2 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 100 ml Extra virgin olive oil
• 1 piece Parsley ( chopped )
• 12 piece Black olive ( whole )
• 1 pinch Black pepper ground

Instructions

1. Cod preparation

   After desalinating the cod for 24h, place in simmering water. Once the flesh flakes easily under finger pressure, drain. Remove skin and bones, then shred by hand.

2. Cutting matchstick potatoes

   Peel the potatoes and cut into very thin matchsticks. Rinse thoroughly to remove starch. Dry perfectly in a clean cloth before frying in oil until golden and crispy.

3. Sautéing the base

   In a large pan, heat olive oil. Add thinly sliced onions and minced garlic. Sauté without browning until onions are translucent and tender.

4. Assembly

   Stir the shredded cod into the onions. Mix well so the flesh absorbs the oil. Add the fried matchstick potatoes and stir gently to avoid breaking them.

5. Binding with eggs

   Beat the eggs with pepper. Pour over the mixture on very low heat. Stir constantly: the eggs should not scramble but form a cream that coats everything. Remove from heat as soon as it binds.

Chef's tips

• The secret is to remove the pan from the heat just before the eggs are fully cooked; residual heat will finish the job to keep it creamy.
• Do not add salt until the end; even desalinated cod often provides enough salt.

Storage

Consume immediately to maintain the contrast between the creamy eggs and crunchy potatoes. Do not freeze.