Bacalhau à Brás
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The Tale of Bacalhau à Brás
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Bacalhau à Brás, shredded salt cod scrambled with eggs, onions, and matchstick potatoes, is a Lisbon specialty said to be named after a tavern keeper called Brás from the Bairro Alto neighborhood. It's just one of Portugal's famously vast repertoire of salt cod dishes, often said to number in the hundreds.
Ingredients
Scale:· 4 servings
- 1 lb salt cod, soaked 24-48 hours, drained
- 2 lbs potatoes, cut into thin matchsticks
- Oil for frying
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 6 eggs, beaten
- 1/4 cup parsley, chopped
- Black olives, for garnish
- Salt and pepper to taste
Instructions
- 1Poach the salt cod gently in water until tender, then drain, cool, and flake, removing bones and skin.
- 2Fry potato matchsticks until golden and crisp, then drain.
- 3Sauté onion and garlic in olive oil until soft.
- 4Add flaked cod and cook briefly, then fold in the fried potatoes.
- 5Pour in beaten eggs and stir gently over low heat until just set and creamy, not scrambled dry.
- 6Season, stir in parsley, and garnish with black olives before serving.
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