Bacalhau à Brás

Bacalhau à Brás

Bacalhau à Brás is a classic Portuguese dish made from shredded salted cod (bacalhau), onions, and thinly fried potatoes, all bound together with eggs. It’s a comforting and flavorful dish, often garnished with black olives and parsley. Here’s how you can make it:

Ingredients:

  • 500g (about 1 lb) salted cod (bacalhau)
  • 2 large onions, thinly sliced
  • 3-4 garlic cloves, minced
  • 4 large potatoes, peeled and cut into thin matchsticks
  • 4 large eggs
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped
  • Black olives for garnish
  • Vegetable oil for frying the potatoes

Instructions:

1. Prepare the Cod:

  • Desalting the Cod: If using salted cod, you’ll need to desalinate it first. Soak the cod in cold water for 24-48 hours, changing the water several times to remove the excess salt. After soaking, drain and pat the cod dry.
  • Cook the Cod: Place the desalted cod in a pot of water and bring to a gentle simmer. Cook for about 10-15 minutes until the cod is cooked through and flakes easily with a fork.
  • Shred the Cod: Remove the cod from the water, let it cool slightly, then remove any skin and bones. Shred the cod into small pieces using your fingers or a fork.

2. Fry the Potatoes:

  • Heat vegetable oil in a deep frying pan or pot to about 350°F (180°C).
  • Fry the thin potato matchsticks in batches until they are golden and crispy. Remove them with a slotted spoon and drain on paper towels. Lightly season with salt.

3. Cook the Onion and Garlic:

  • In a large skillet or frying pan, heat the olive oil over medium heat.
  • Add the sliced onions and cook, stirring occasionally, until they are soft and golden, about 10 minutes.
  • Add the minced garlic and cook for another 2 minutes until fragrant.

4. Combine the Ingredients:

  • Add the shredded cod to the onions and garlic in the skillet, stirring to combine.
  • Add the fried potatoes to the mixture, gently folding them in.
  • In a bowl, beat the eggs with a pinch of salt and pepper. Pour the eggs over the cod mixture in the skillet.
  • Cook over low heat, gently stirring, until the eggs are just set but still creamy. Be careful not to overcook the eggs.

5. Serve:

  • Remove the skillet from the heat and stir in the chopped parsley.
  • Transfer the Bacalhau à Brás to a serving dish and garnish with black olives.
  • Serve immediately, while warm.

Tips:

  • Potatoes: To save time, you can use pre-made shoestring potatoes (batata palha) instead of frying your own.
  • Consistency: The key to Bacalhau à Brás is the creamy texture. Be sure to cook the eggs gently so they remain soft and moist.
  • Variations: Some recipes add a little cream or milk to the beaten eggs for extra richness.

Enjoy your Bacalhau à Brás, a comforting and delicious Portuguese classic!