Name: Traditional Portuguese Cod Bacalhau à Brás
Prep time: 12 h
Cook time: 30 min
Total time: 12 h 30 min
Yield: 4 portions
Ingredients: 500 g salted cod; 2 pcs onion; 2 cloves garlic; 6 pcs eggs; 2 tablespoons olive oil; 1 pc bay leaves; 1.5 l water; salt; ground pepper; 600 g potatoes; sunflower oil; 80 g black olives; 1 handful parsley

Step by step process

Desalting and preparation

1
Rinse the salted cod for bacalhau à brás under cold water, place it in a bowl, and cover with fresh cold water for 12-24 hours in the fridge. Change the water 2-3 times.
TIP:
Soak the cod in cold water in the refrigerator for 12-24 hours, changing the water regularly. Proper desalting is essential for preparing Bacalhau à Brás and other dishes.
2
Peel the potatoes and cut them into very thin matchsticks. Briefly soak them in cold water to prevent browning, then dry thoroughly.
3
Cut the onion into thin half-moons, finely chop the garlic, and lightly beat the eggs with a fork in a bowl.
4
Pit the olives if needed and roughly chop the parsley.

Cooking and frying

5
Place the desalted cod in a pot with clean water and bay leaf, bring to a gentle simmer, and poach for 8-10 minutes until cooked through.
6
Drain the cod, remove the skin and any bones, and flake the flesh into small pieces. Keep them warm.
7
Heat sunflower oil in a deep pan or fryer. Fry the dried potato matchsticks in batches until golden and crispy, 3-4 minutes, then drain in a colander and lightly salt.
TIP:
Fry the potato sticks in a sufficient amount of hot oil until golden and let them drain. Lightly salt for the best flavor and crispiness. Use the same method for French fries or croquettes.
8
Heat olive oil in a large pan, add the onion, and saute over medium heat for 6-8 minutes until softened and golden.
9
Stir in the garlic and cook briefly until fragrant, then add the flaked cod and heat through for two minutes, stirring.
10
Reduce the heat to low, pour in the beaten eggs, and stir gently to create a creamy, still-soft mixture. Just before the eggs set, fold in most of the potato matchsticks.
11
Season with salt and pepper to taste, and adjust the texture with a brief stir to keep the eggs juicy.
TIP:
When adding eggs to a warm mixture, lower the heat and stir gently with a wooden spoon or whisk to keep the texture creamy and not curdled. This method is especially useful for making a French omelette.

Serving

12
Divide the mixture onto plates, sprinkle with the remaining potato matchsticks, scatter with chopped parsley, and garnish with black olives.
13
Serve immediately while the potato matchsticks are crisp and the eggs creamy.