Bacalhau à Brás

Main ingredients

• 400g dried salt cod (bacalhau), desalted and shredded (soak 24-48h, changing water 3-4 times)
• 2piece onions, thinly sliced
• 3clove garlic cloves, thinly sliced
• 80ml olive oil
• 500g potatoes, cut into thin matchsticks
• 6piece eggs, lightly beaten
• 50g black olives, pitted
• 1bunch fresh parsley, finely chopped
• to taste black pepper
• 500ml vegetable oil for frying

Prepare components

1. 1

   Deep fry the potato matchsticks in vegetable oil at 180°C until golden and crispy. Drain on paper towels and set aside.

   10m180°Cdeep fryer or heavy pot

   Tip: You can use frozen shoestring fries as a shortcut — no judgement.

2. 2

   Remove any skin and bones from the desalted cod. Shred the fish into small flakes by hand.

   5m

   Tip: The fish should be in thin, irregular flakes — not neat pieces.

Cook

1. 3

   Heat olive oil in a large, wide pan over medium heat. Add onions and cook until soft and translucent, about 5 minutes.

   5mmediumlarge pan
2. 4

   Add garlic and cook for 1 minute. Add the shredded cod and stir for 3-4 minutes until warmed through.

   4mmedium
3. 5

   Add the crispy potatoes and toss gently to combine. Pour in the beaten eggs and stir continuously with a wooden spoon over low heat until the eggs are just set but still creamy — like a loose scramble.

   3mlow

   Do not overcook the eggs. They should be barely set and still slightly runny — residual heat will finish them.

Serve

1. 6

   Remove from heat immediately. Season with black pepper (salt is rarely needed — the cod provides it). Transfer to a warm serving platter. Scatter black olives and chopped parsley on top.

   2m

   Tip: Taste before adding salt — the bacalhau is usually salty enough.