Traditional Portuguese Bacalhau à Brás

• •400 g salt cod (bacalhau), desalted, cooked, and shredded
• •700 g potatoes, peeled and thinly julienned
• •2 large onions, thinly sliced
• •3 garlic cloves, minced
• •6 large eggs, lightly beaten
• •0.5 cup extra virgin olive oil
• •0.3 cup fresh parsley, finely chopped
• •0.3 cup black olives, pitted and halved, for garnish
• • to taste salt
• • to taste freshly ground black pepper

Instructions

1. 1

   If starting with dry salt cod, ensure it has been desalted for 2-3 days, changing the water frequently. Once desalted, boil the cod in fresh water for about 10-15 minutes until tender. Drain, let cool slightly, then flake the cod, removing any skin and bones. Set aside.

2. 2

   Heat about 1/4 cup of olive oil in a large frying pan or skillet over medium-high heat. Fry the julienned potatoes in batches until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil. Season lightly with salt and pepper. Set aside.

3. 3

   In the same pan, reduce the heat to medium and add a little more olive oil if needed. Add the thinly sliced onions and sauté gently until very soft and translucent, about 8-10 minutes. Do not brown them.

4. 4

   Add the minced garlic to the onions and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.

5. 5

   Stir in the shredded bacalhau into the onion and garlic mixture. Sauté for 3-5 minutes, allowing the flavors to meld. Taste and adjust seasoning with pepper; be cautious with salt as the bacalhau may still retain some.

6. 6

   Add the fried potatoes back into the pan with the bacalhau and onion mixture. Toss gently to combine all ingredients.

7. 7

   Pour the lightly beaten eggs evenly over the mixture in the pan. Reduce heat to low and stir continuously but gently with a wooden spoon until the eggs are just set and creamy, not dry. This usually takes 2-4 minutes. The dish should remain moist.

8. 8

   Remove from heat. Stir in most of the fresh chopped parsley. Transfer to a serving platter or individual plates.

9. 9

   Garnish generously with the pitted black olives and the remaining fresh parsley. Serve immediately and enjoy!

Chef's Tips

• 💡Desalting the bacalhau properly is the most crucial step. Start 2-3 days in advance, changing the water every 8-12 hours to ensure it's not too salty.
• 💡When frying the potatoes, ensure they are thinly julienned for that authentic texture. Fry them in batches to avoid overcrowding the pan, which can steam them instead of crisping.
• 💡Do not overcook the eggs. The key to Bacalhau à Brás is a creamy, moist texture. Remove from heat as soon as the eggs are just set.
• 💡Taste the bacalhau mixture before adding salt to the final dish, as the cod can vary in saltiness even after desalting. Adjust seasoning carefully.
• 💡For convenience, you can use store-bought thinly julienned potato sticks (batata palha) which are often used in Portugal for this dish, but fresh fried potatoes offer superior flavor and texture.