Portuguese Fish à Brás
Ingredients
- 500 gSalted cod (desalinated and shredded)
- 600 gPotato (cut into matchsticks)
- 6 pcEgg (beaten)
- 2 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 100 mlExtra virgin olive oil
- 1 pcParsley (chopped)
- 12 pcBlack olive (whole)
- 1 pinchBlack pepper ground
Method
Tender flakes of cod mixed with a creamy egg sauce and crispy matchstick potatoes. Sea salt meets sweet confit onions in a perfect balance.
- 1
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
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
In a large pan, heat olive oil. Add thinly sliced onions and minced garlic. Sauté without browning until onions are translucent and tender.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately to maintain the contrast between the creamy eggs and crunchy potatoes. Do not freeze.
