Bacalhau à Brás
This is a dish of texture contrast. You are looking for the crunch of thinly fried potatoes to meet the creaminess of eggs that have just barely set against the salt-cured bite of the cod.
Manage the salt and the heat.
The cod must be soaked for at least 24 hours in several changes of water to be palatable. Once the eggs hit the pan, turn the heat to the lowest setting to prevent them from becoming rubbery.
- Large non-stick skillet
- Box grater or mandoline
- Spider strainer
- Deep-sided saucepan for frying
What goes in.
- 400gsalt cod, soaked, skin and bones removed, flaked
- 400gpotatoes, cut into thin matchsticks
- 6large eggs, lightly beaten
- 2yellow onions, sliced into thin half-moons
- 2 clovesgarlic, minced
- 1/2 cupblack olives, pitted
- 1/4 cupfresh parsley, chopped
- as neededolive oil
Retained Heat Cooking
Remove the pan from the heat entirely when adding the eggs. The residual heat from the onions, fish, and potatoes is sufficient to cook the eggs to a creamy, soft-set consistency without curdling them.
The method.
Fry the potatoes
Heat oil in a deep pan to 170°C. Fry the potato matchsticks until they are pale gold and crisp. Drain on paper towels and set aside.
Sauté the aromatics
In a large skillet, heat a generous splash of olive oil. Cook the onions over medium-low heat until they are soft and translucent, but not brown.
Combine fish and onions
Add the garlic and flaked cod to the onions. Toss gently for 5 minutes until the fish is warmed through and integrated with the onion juices.
Incorporate potatoes
Fold in the fried potato matchsticks, ensuring they are coated with the onion and fish mixture.
Add eggs
Remove the skillet from the burner. Pour the beaten eggs over the mixture and stir slowly and continuously. The mixture should remain creamy, like a soft risotto.
Finish
Scatter the black olives and fresh parsley over the top. Serve immediately while the eggs remain glossy.
Other turns to take.
Heavy Herb
Double the amount of parsley and add a handful of fresh cilantro to cut through the richness of the egg.
When it doesn't go to plan.
If your potatoes are too soft, it means you fried them in oil that was not hot enough.
Do not add salt during cooking; the residual salt in the cod is usually enough to season the entire skillet.
Use a high-quality extra virgin olive oil for the final drizzle just before serving.
The ones that keep coming up.
Can I use fresh cod instead of salt cod?
You can, but the character of the dish changes significantly. Salt cod provides a specific texture and depth that fresh fish lacks.
Are the potatoes supposed to be crunchy?
Yes, but they will soften slightly once combined with the eggs. This is why you must serve it immediately.
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