Cook and Scale
Bacalhau à Brás
4 servings · 55 min total
Shredded salt cod scrambled with crisp fried potato ribbons and eggs, finished with black olives and parsley — a Lisbon classic.
Ingredients
- 500 g salt cod, soaked and shredded
- 800 g potato, cut into thin matchsticks
- 1 l vegetable oil, for frying
- 2 onion, thinly sliced
- 3 garlic, minced
- 4 tbsp olive oil
- 6 egg, beaten
- 80 g black olives
- 3 tbsp fresh parsley, chopped
- black pepper to taste
- salt to taste
Contains: Egg, Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soak and flake the cod — If not already done, soak the salt cod in cold water for 24-48 hours, changing the water several times, then drain, remove any skin and bones, and shred into flakes.
- 2.
Fry the potato matchsticks — Heat the vegetable oil to 180°C (350°F) and fry the potato matchsticks in batches until golden and crisp. Drain on paper towels.
- 3.
Sauté onion and cod — Heat the olive oil in a large pan and sauté the onion and garlic over medium heat for 8-10 minutes until soft and golden. Add the shredded cod and cook for 5 minutes, stirring gently.
- 4.
Fold in potatoes and eggs — Fold in the fried potatoes, then pour in the beaten eggs. Cook over low heat, stirring constantly, for 3-4 minutes until the eggs are just set but still creamy — do not overcook.
- 5.
Season, garnish and serve — Season with pepper (the cod and olives usually add enough salt), scatter with black olives and parsley, and serve immediately.