Classic Portuguese Salted Cod with Potatoes and Eggs Recipe

Portuguese Bacalhau à Brás

Bacalhau à Brás is a traditional Portuguese dish that encapsulates the rich flavors of the sea-bound nation. In this elegant recipe, the delicate salted cod is accompanied by crispy potatoes, tender onions, and a sprinkle of fresh parsley. Perfectly layered, this dish is a testament to the depth and simplicity of Portuguese cuisine. The infusion of black olives and a drizzle of olive oil marry the flavors, making this dish a culinary escape to the warmth of Southern Europe. Prepare to indulge in a delightful dinner that honors the rich culinary tapestry of Portugal.

Serves: 2, Difficulty: Expert

Prep Time: 20 minutes, Cooking Time: 30 minutes

Ingredients

• 250 grams salted cod
• 2 potatoes, approximately 200 grams, peeled and julienned
• 1 large onion, approximately 150 grams, thinly sliced
• 2 cloves of garlic, minced
• 3 eggs, beaten
• 80 ml olive oil, divided
• 30 grams black olives, sliced
• 20 grams fresh parsley, chopped
• Salt and black pepper to taste

Method

• Start by soaking the salted cod in water for 24 hours, changing the water every 8 hours to remove the excess salt. After soaking, drain and pat dry.
• In a deep pan, heat 50 ml of olive oil. Add the julienned potatoes and fry until golden and crispy. Remove and set aside on a paper towel to drain excess oil.
• In the same pan, add the remaining olive oil. Add the sliced onions and minced garlic and sauté until the onions are caramelized.
• Flake the cod with a fork, and add to the onion and garlic mixture. Cook for 5 minutes, stirring occasionally.
• Return the crispy potatoes to the pan and gently fold in the beaten eggs, cooking until the eggs are set and the mixture is soft but not dry.
• Season with salt and black pepper to taste. Stir in the black olives and chopped parsley just before serving.
• Transfer to a serving dish and drizzle with a bit of olive oil before serving.

Tips

• Ensure the potatoes are sliced thinly and uniformly for even cooking.
• For a more authentic taste, use Portuguese black olives.
• Do not overcook the eggs; the dish should be creamy with a slightly runny consistency.

Nutritional Information