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Bacalhau à Brás

Serves 4 to 6 Entree seafood, Fish

Bacalhau à Brás

Bacalhau à Brás finds its roots in the kitchens of Lisboa, where salt cod reigns supreme and olive oil flows generously. This dish is a staple in Portuguese homes, often gracing the table on an ordinary weeknight as much as during festive occasions. It's a recipe that relies on instinct rather than precision, with each cook adding their own touch of salt and a hearty splash of olive oil, embodying the relaxed yet flavorful approach of Lisbon's culinary tradition.

Bacalhau à Brás combines tender salt cod and crispy potatoes with softly scrambled eggs, aromatic onions, and garlic, accented by briny black olives and fresh parsley, creating a satisfying interplay of textures and flavors in a humble dish.

Ingredients

  • 600 gbacalhau salt cod — desalted and shredded into threads
  • 800 gpotatoes — cut into fine matchsticks and fried crisp
  • 8eggs — beaten with a fork
  • 3onions — sliced into fine half-moons
  • 4 clovesgarlic — thinly sliced
  • 2bay leaves
  • 120 mlolive oil
  • 80 gblack olives — to finish
  • 4 tbspflat-leaf parsley — chopped
  • to tastefine sea salt and black pepper

Method

  1. Start by desalting the bacalhau: place the 600 g of salt cod in a large bowl and cover it with cold water. Refrigerate and change the water every 8 hours for two days. This process will remove excess salt and make the fish tender. After desalting, poach the fish in simmering water for about 10 minutes until it is opaque and flakes easily. Drain and let it cool slightly before flaking it into fine threads with your fingers, checking carefully for any bones.
  2. Peel and slice the 800 g of potatoes into thin matchsticks, about the thickness of a pencil. Heat a deep pan with enough olive oil to submerge the potatoes. Fry the potato matchsticks in batches until they are golden and crisp. Remove them with a slotted spoon and drain on paper towels. Set aside.
  3. Slice the 3 onions thinly and finely chop the 4 cloves of garlic. In a large, heavy-bottomed pan, heat 120 ml of olive oil over medium-low heat. Add the onions, garlic, and 2 bay leaves, cooking slowly until the onions are completely soft and translucent, about 15 minutes. They should be sweet and tender but not browned.
  4. Add the flaked bacalhau to the onion mixture, folding it gently to combine. Cook for another 5 minutes, allowing the flavors to meld together and the cod to warm through. Ensure the cod is evenly distributed throughout the onion mixture.
  5. In a separate bowl, beat the 8 eggs until well combined. Off the heat, stir the crisp potato matchsticks into the cod and onion mixture. Pour the beaten eggs over the top, ensuring an even coating.
  6. Return the pan to a low flame and stir constantly, gently folding the mixture until the eggs are creamy and barely set. The texture should be soft and slightly runny, not dry. Immediately remove the pan from the heat to prevent overcooking.
  7. Season the dish with fine sea salt and black pepper to taste. Scatter 4 tbsp of chopped flat-leaf parsley and 80 g of black olives over the top. Serve immediately, enjoying the harmonious blend of flavors and textures.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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