Entree: Portugal – Algarve – Bacalhau à Brás (Shredded salted cod cooked with onions and thin fried potatoes bound with softly scrambled eggs, garnished with olives and parsley)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 25 hrs

Total 25 hrs 50 min

Ingredients

- 1 lb (454 g) salted cod (bacalhau), desalted and rinsed
- 4 cups (about 600 g) water for poaching (or enough to cover cod)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 lb (454 g) potatoes, peeled and cut into thin matchsticks
- 4 large eggs, approx. 200 g
- 1/4 cup (15 g) chopped fresh parsley
- 12 black olives (such as Algarvian or Kalamata), pitted
- Salt and freshly ground black pepper to taste (use sparingly if cod was salty)
- Vegetable oil for frying potatoes

Instructions

1. Desalt and cook the cod: if cod is salted, soak in several changes of cold water for 24–36 hours in the refrigerator, changing water every 6–8 hours. When ready, place cod in a pan, cover with fresh water and simmer gently 7–10 minutes until just cooked. Drain and let cool slightly.
2. Flake the cod: remove skin and bones, then shred the cod into fine flakes with your fingers. Measure and set aside.
3. Prepare potatoes: heat vegetable oil in a deep skillet or fryer to 325°F (160°C). Fry the matchstick potatoes in batches until just golden and tender, about 3–5 minutes. Drain on paper towels and season lightly with salt. Alternatively, for a lighter version, shallow-fry in 3 tbsp (45 ml) olive oil until crisp.
4. Sauté onions and garlic: in a large skillet, heat 3 tbsp (45 ml) extra-virgin olive oil over medium heat. Add the sliced onion and cook until soft and translucent, about 8–10 minutes. Add minced garlic and cook 1 minute more.
5. Combine cod and potatoes: add shredded cod to the onion mixture and toss to combine, heating through for 2–3 minutes. Add the fried matchstick potatoes and fold gently to mix.
6. Add eggs: beat 4 large eggs, approx. 200 g, lightly and pour over the cod-potato mixture off the direct heat (or at very low heat). Stir constantly until eggs are set but still creamy—avoid overcooking; the mixture should be moist and slightly runny.
7. Season and garnish: check seasoning and add pepper and minimal salt if needed. Remove from heat, stir in 1/4 cup (15 g) chopped parsley, and transfer to a serving dish. Scatter 12 black olives on top.
8. Serve immediately: serve Bacalhau à Brás hot with crusty bread or a simple green salad if desired.