Bacalhau à brás recipe

Shredded salt cod bound with matchstick fried potatoes and eggs pulled off the heat while still runny, so the dish stays creamy.

1 day and 7 hoursmedium9 ingredients

Ingredients

• 400 g salt cod
• 400 g potatoes
• 6 eggs
• 2 onions
• 3 clove garlic
• 4 tbsp olive oil
• 60 g black olives
• 1 bunch parsley
• 1 pinch black pepper

How to make Bacalhau à brás

1. Soak 400 g of salt cod in cold water in the fridge for 24 to 36 hours, changing the water 3 or 4 times, then drain, skin and bone it and shred it into fine flakes by hand.
2. Cut 400 g of peeled potatoes into matchsticks 1 to 2 mm thick, rinse off the starch, dry them completely and fry them in hot oil in small batches until pale gold and crisp; drain on paper. Shop-bought batata palha, 250 g, works too.
3. Sweat 2 thinly sliced onions and 3 sliced garlic cloves in 4 tbsp of olive oil over low heat for 10 minutes until sweet and soft, without colouring them.
4. Add the shredded cod and stir 3 to 4 minutes so it drinks up the oil.
5. Beat 6 eggs with black pepper. Tip the fried potatoes into the pan, mix once, then lower the heat as far as it goes and pour the eggs over.
6. Stir constantly for 30 to 60 seconds and pull the pan off the heat while the eggs are still glossy and loose. The creaminess is the dish; set, dry eggs mean it is ruined.
7. Taste before salting, the cod usually brings enough.
8. Scatter chopped parsley and black olives over the top and serve straight away, before the potatoes go soft.

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