Bacalhau à Brás (Salt Cod, Potatoes and Eggs) is a traditional Portuguese recipe for a classic dish of flaked boiled salt cod, fried potato matchsticks, onions and green olives finished by cooking with eggs. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Salt Cod, Potatoes and Eggs (Bacalhau à Brás).
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Bacalhau à Brás (Portuguese pronunciation: [bɐkɐˈʎaw a ˈβɾaʃ], meaning "salt cod in the style of Brás") is a Portuguese dish made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick-sized) fried potatoes, all bound with eggs.[1][2] It is usually garnished with black olives and sprinkled with fresh flat-leaf parsley. The origin of the recipe is uncertain, but in its current form it is said to have originated during the second half of the 19th century in Bairro Alto, an old quarter of Lisbon, probably from older and related cod recipes with other names but similar cooking techniques.[3][4] The name "Brás" (or sometimes Braz, Blaise in English) is supposedly the name of its creator.
Ingredients:
500g dried salt cod, soaked overnight and boiled for about 15 minutes, until tender
7 tbsp olive oil, divided
675g potatoes, peeled, cut into matchstick-size strips
1 large onion, sliced thinly
1 bay leaf
8 large eggs
1/2 tsp salt
1/2 tsp freshly-ground black pepper
4 tbsp flat-leaf parsley leaves, chopped, divided
18 black or green olives
Method:
Once boiled and tender, drain the fish then set aside until it can be handled. Whilst it's still warm, flake the fish and discard any bones.
Heat 4 tbsp of the oil in a heavy, large, non-stick frying over medium-high heat. Add the potatoes in batches and fry until crisp and golden (about 7 minutes per batch). Transfer the potatoes to paper towels to drain any excess oil.
Add 1 tbsp of the oil to the same frying pan. Add the onion and bay leaf and fry until golden (about 15 minutes). Discard the bay leaf.
Reduce the heat to low. Add the remaining 2 tbsp oil to the onion slices in the pan then mix in the fish and potatoes.
Whisk the eggs in a jug, add 1/2 tsp salt, and 1/2 tsp black pepper then whisk to blend. Pour the egg mixture and 3 tablespoons of the parsley over the fish mixture in the pan. Cook over medium heat until the eggs are softly set, stirring occasionally (about 3 minutes).
Transfer the eggs mixture to a warmed serving dish. Garnish with the olives and the remaining 1 tbsp chopped parsley.
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