Bacalhau à Brás

Shopping list

• 400 g dried salt cod

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• 600 g waxy potatoes — peeled

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• 100 ml olive oil

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• 2 piece onions — thinly sliced

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• 3 clove garlic cloves — minced

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• 6 piece eggs — beaten

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• 80 g black olives — pitted

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• 1 bunch fresh parsley — roughly chopped

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• 1 pinch salt — to taste

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Place the salt cod in a large bowl and cover with cold water. Refrigerate for 24–36 hours, changing the water at least three times, to remove excess salt. Once desalted, drain the cod and pat dry.

2. 2

   Place the desalted cod in a saucepan and cover with fresh cold water. Bring to a gentle simmer over medium heat and poach for 10– 12 minutes until the fish is tender and flakes easily. Drain and allow to cool slightly, then remove any skin and bones. Shred the fish into small flakes using your fingers or two forks. Set aside.

3. 3

   Cut the peeled potatoes into thin matchsticks (julienne), about 5 mm thick. Rinse in cold water and pat thoroughly dry with a clean tea towel.

4. 4

   Heat the olive oil in a large, deep frying pan over medium-high heat. Add the potato matchsticks in batches and fry for 6– 8 minutes per batch, turning occasionally, until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Set aside.

5. 5

   Pour off all but 3 tablespoons of the oil from the pan. Return the pan to medium heat and add the sliced onions. Cook for 6– 7 minutes, stirring frequently, until softened and golden.

6. 6

   Add the minced garlic and cook for 1 minute until fragrant. Stir in the shredded cod and cook for 2– 3 minutes, stirring gently to combine and warm through.

7. 7

   Add the fried potato matchsticks to the pan and toss gently to mix with the cod and onions.

8. 8

   Pour the beaten eggs over the mixture and reduce the heat to low. Stir gently and continuously with a wooden spoon for 2– 3 minutes until the eggs are softly scrambled and just set, coating the cod and potatoes in creamy curds. Do not overcook; the mixture should be moist.

9. 9

   Season with a pinch of salt (the cod may still be quite salty, so taste first) and black pepper. Remove from the heat.

10. 10

    Transfer to a serving dish and garnish with black olives and a generous scattering of chopped fresh parsley. Serve immediately with a crisp green salad and crusty bread.