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Bacalhau à Brás

Serves 4

Dried, salted cod may look unappealing but when soaked and cooked it has a delightful taste and texture. You will need to start this recipe a day ahead to reconstitute the fish.


  • Salt Cod 1 lb
  • Olive Oil ½ cup
  • Potato 1 large, peeled & cut into matchsticks
  • Onion 1 medium, thinly sliced
  • Garlic 2 cloves, chopped
  • Bay Leaf 1
  • Eggs 8, whisked
  • Salt and Freshly Cracked Black Pepper
  • Black Olives for garnish
  • Flat Leaf Parsley chopped, for garnish


Cook It

  1. Place the cod in a bowl and cover with cold water. Allow to soak for 24 hours, changing the water three times during the soaking period.
  2. Pour off the soaking water and rinse the cod with fresh water. Remove the skin and flake the fish, discarding any bones.
  3. Fry the potato matchsticks in the olive oil until golden and crispy, in batches, transferring to paper towel to drain.
  4. In the same pan, fry the onion, garlic and bay leaf until softened.
  5. Add the cod and cook until heated through, about 10 minutes.
  6. Add the potatoes and stir to combine. Taste and season with pepper and salt. (You may not need any salt at all).
  7. Pour in the whisked eggs and allow to cook gently, stirring only once or twice, until creamy and just set.
  8. Garnish with olives and parsley and serve.