Portuguese · Main · Medium
Bacalhau a Bras
Portugal's beloved salt cod scramble: shredded bacalhau tossed with matchstick potatoes, onion, and egg, crowned with olives.
The whole recipe in 60 seconds
Bacalhau a Bras, in 5 ideas
- Proper desalting is everything; taste a flake before cooking and soak longer if still too salty
- The eggs should be soft and creamy, not dry and scrambled
- Cut the potatoes truly thin so they crisp like straw
- Good olive oil is the backbone of the flavor here
- Serve with a simple green salad and white wine
What you need
Ingredients
- 1 lb salt cod (bacalhau), soaked 24 hours with water changes
- 4 large potatoes, cut into matchsticks
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 6 eggs, beaten
- 1/2 cup olive oil, plus more for frying
- 1/2 cup black olives
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
How to make it
Directions
- Soak the salt cod for 24 hours in the fridge, changing the water 3 or 4 times. Drain, poach 5 minutes in simmering water, then flake into shreds, removing bones.
- Fry the matchstick potatoes in hot olive oil until crisp and golden. Drain on paper towels.
- In a large skillet, soften the onion and garlic in olive oil until sweet and translucent.
- Add the flaked cod and toss for 2 minutes.
- Add the potatoes, then pour in the beaten eggs, stirring gently over low heat until the eggs are just set and creamy.
- Top with olives and parsley and serve immediately.
Money saver. Salt cod is shelf-stable; buy it on sale and keep it in the pantry for an impressive cheap dinner.