Bacalhau à Braz
Salt cod is famously cooked in hundreds of different ways. It can be flaked or shredded without becoming a mush, like fresh fish might. Bacalhau à brás is made with flaked salt cod, pan-fried with finely cut potato chips, then enveloped in creamy scrambled eggs and topped off with black olives and parsley. It is supreme comfort food, and just another way of eating eggs, something the Portuguese are very fond of.
Bacalhau à Brás
(Portuguese Salt Cod with Eggs and Potatoes)
Bacalhau à brás is a comforting and flavorful Portuguese dish featuring flaked salt cod, fried matchstick potatoes, and creamy scrambled eggs. Here’s a recipe to recreate this classic dish at home:
Ingredients (serves 4):
- Salt cod: 750g (desalted)
- Potatoes: 3 medium, peeled
- Eggs: 6 large
- Onion: 1 medium, diced
- Garlic cloves: 3, minced
- Chopped parsley: ¼ cup
- Olive oil: ¼ cup
- Salt and black pepper: to taste
- Optional: Black olives (for garnish)
Instructions:
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Prep the cod: If using whole salt cod, ensure it’s properly desalted by soaking it in water for 24-48 hours, changing the water several times. Flake the cod into small pieces, discarding any skin or bones.
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Make the matchstick potatoes: Cut the potatoes into thin julienne strips (matchsticks). Heat olive oil in a large skillet or deep fryer. Fry the potatoes in batches until golden brown and crispy. Drain on paper towels to remove excess oil.
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Sauté the onion and garlic: Heat a separate pan with olive oil over medium heat. Sauté the diced onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Scramble the eggs: In a large bowl, whisk together the eggs with a pinch of salt and pepper. Heat a pat of butter in a large skillet over medium heat. Pour in the egg mixture and scramble the eggs until they are just set but still slightly moist.
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Assemble the dish: In a large serving bowl, combine the flaked cod, cooked potatoes, sautéed onions and garlic, and scrambled eggs. Gently fold everything together to ensure even distribution. Season with additional salt and pepper to taste.
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Serve and garnish: Sprinkle with fresh chopped parsley. Optionally, garnish with black olives for a touch of color and salty flavor. Serve immediately while the dish is hot and the potatoes remain crispy.
Tips:
- Use high-quality olive oil for the best flavor.
- Don’t overcook the potatoes or they will become mushy.
- Adjust the amount of salt according to the saltiness of your cod.
- For a richer flavor, reserve some of the olive oil used for frying the potatoes and drizzle it over the final dish.
- Leftovers can be stored in the refrigerator for up to 1 day, however the texture of the potatoes might be slightly different.
