Entree: Portugal – Alentejo – Bacalhau à Brás (Shredded salted cod mixed with sautéed onions and matchstick potatoes then bound with scrambled eggs and garnished with olives and parsley)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 20 min

Additional 24 hrs

Total 25 hrs 5 min

Ingredients

- 1 lb (454 g) salted cod (bacalhau), desalted and flaked after soaking
- 1 lb (450 g) russet potatoes, peeled and cut into matchsticks
- 1/3 cup (80 ml) olive oil, plus extra for frying
- 1 large onion, about 8 oz (225 g), thinly sliced
- 6 large eggs, approx. 10.5 oz (300 g) total, beaten
- Salt and freshly ground black pepper to taste (use salt sparingly until cod is tasted)
- 1/4 cup (15 g) fresh parsley, chopped
- 10–12 black olives (such as Galega or Kalamata), pitted
- 1 tbsp (15 ml) unsalted butter (optional, for a silkier finish)
- Lemon wedges for serving

Instructions

1. Rinse and soak the salted cod in cold water 24–36 hours, changing the water several times until adequately desalinated; drain, remove skin and bones, and flake the fish into bite-size shreds.
2. Rinse the peeled matchstick potatoes under cold water to remove excess starch, then dry thoroughly on paper towels.
3. Heat enough olive oil in a deep skillet or fryer to shallow-fry the potatoes; fry the matchsticks in batches over medium-high heat until pale golden and crisp, about 3–4 minutes per batch; drain on paper towels and season lightly with salt.
4. In a large sauté pan, heat 1/3 cup olive oil over medium heat and gently cook the sliced onion until soft and golden, about 10–12 minutes; add the flaked cod and warm through for 3–4 minutes, mixing well.
5. Reduce heat to low; stir in the fried potatoes and toss to combine with the cod and onions.
6. Beat the eggs lightly with a pinch of pepper; create a well in the pan mixture and pour the eggs over, stirring gently and continuously until the eggs are just set but still creamy (do not overcook); if using, stir in 1 tbsp butter for extra silkiness.
7. Remove from heat, taste and adjust seasoning if necessary (remember the cod may still carry salt), then fold in chopped parsley.
8. Transfer to a serving dish, garnish with black olives and additional parsley, and serve immediately with lemon wedges on the side.