Cod with Eggs and Potatoes | Bacalhau a Brás
Loved all around the country and beyond, this Portuguese classic is a popular favourite at restaurants and homes, for locals and foreigners alike.
Servings: 4
Ingredients
- 500 g dry salted cod (about 1lb) boneless bits, soaked to remove excess salt
- 3 Tbsp olive oil
- 1 onion large, sliced thin
- 1 bay leaf
- 3 cloves garlic minced
- 1 pinch red pepper flakes (optional)
- 6 eggs
- 2 tbsp milk or water (optional)
- 300 g potato sticks
- salt and pepper to taste
- ¼ cup parsley fresh, chopped, for serving
- olives black or green, for serving
Instructions
- Shred "raw" soaked cod by hand into small pieces taking out any leftover bones. (This can be done in advance, and the fish can be kept in the fridge for about 2 days to be used in this dish or other preparation of your choice that calls for boneless shredded cod)
- Heat olive oil in a large pan, add the onions and the bay leaf. Cook over medium heat until the onions start to caramelize. Add the minced garlic, pepper flakes (if using), and sauté until fragrant. Add the shredded cod and cook for a few minutes until the fish turns opaque. Adjust the salt (if needed) and add black pepper to taste.
- Add half of the potato sticks to the pan and mix gently to moisten and heat up.
- Meanwhile, lightly beat the eggs with the milk (or water, if using) until combined, season with a pinch of salt and pepper, and reserve.
- Lower the heat, remove the bay leaf, add the egg mixture to the pan and let it cook slowly, folding it gently into the cod mixture.
- Once the eggs are starting to set but are still creamy and soft, turn off the heat (do not overcook the mixture!), add the remaining potatoes and mix. These potatoes should remain a bit crispy.
- Serve immediately topped with chopped parsley and decorated with olives. I also like to finish with a drizzle of good olive oil. This dish goes well with a fresh salad - lettuce, tomatoes, grated carrots, onions, etc. - on the side.
Notes
- If not pre-soaked and "ready to cook", soak cod in the fridge in a bowl with plenty of cold water for 6 hours to overnight (large pieces of cod will need to be soaked longer), changing the water 1-2 times.
- The eggs should be soft and creamy upon serving. If they cook too long, you'll have "scrambled eggs with cod" instead ;)
- We can "Brás-ify" other ingredients (e.g. shredded chicken and/or different chopped vegetables) by cooking them in the same way with the onions, eggs and potato sticks, to make a unique creation with what we have on hand or prefer.