cook.
Bacalhau à Brás
Classic Portuguese salt cod with scrambled eggs, onions and straw potatoes
Ingredients
400 g salt cod, desalted and shredded (soaked 24-48h)
2 large onions, thinly sliced
4 garlic cloves, minced
6 eggs
400 g potatoes, cut into matchsticks (or use ready-made straw potatoes)
4 tbsp olive oil
1 handful black olives
2 tbsp fresh parsley, chopped
salt and black pepper to taste
Method
Prepare the cod: If using dried salt cod, soak in cold water for 24-48 hours, changing water 3-4 times. Drain, remove skin and bones, then shred into small flakes with your fingers.
Fry the potatoes: Heat oil in a deep pan to 180°C. Fry the matchstick potatoes in batches for 3-4 minutes until golden and crispy. Drain on kitchen paper. (Skip if using ready-made straw potatoes.)
Cook onions and garlic: In a large pan, heat olive oil over medium heat. Add sliced onions and cook gently for 10-12 minutes until very soft and translucent. Add garlic and cook 1 minute more.
Add the cod: Toss the shredded cod into the onions. Stir for 3-4 minutes to warm through and absorb the flavours.
Beat the eggs: Crack eggs into a bowl and beat lightly with a fork. Season with black pepper (no salt yet — the cod is salty).
Combine everything: Remove pan from heat. Add the crispy potatoes and toss. Pour in the beaten eggs and stir gently — the residual heat should barely set the eggs into soft, creamy curds clinging to the fish and potatoes. Return to very low heat for 30 seconds if needed, but do not overcook.
Serve: Transfer to a warm plate. Scatter with black olives and fresh parsley. Serve immediately.
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