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Bacalhau à Brás – Brás Style Cod Recipe

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4.9 from 6 reviews

Bacalhau à Brás is a traditional Portuguese dish featuring salted cod shredded and cooked with onions, garlic, eggs, and shoestring potatoes, resulting in a creamy, flavorful scramble with a crispy texture from the potatoes and a fresh finish with parsley.

Ingredients

Main Ingredients

  • 600 g Salt cod loins – Pre-Soaked
  • 200 g Onions, thinly sliced
  • 25 ml Extra Virgin Olive Oil
  • 3 Garlic Cloves, sliced
  • 1 Bay Leaf
  • 5 Eggs
  • 70 g Shoestring Potatoes
  • Fresh Parsley, chopped for garnish
  • Salt, to taste
  • Black Pepper, to taste
  • Optional: Pitted Olives for topping

Instructions

  1. Prepare the cod: Drain the soaked salt cod loins thoroughly. Place them in a pan, cover with boiling water, and simmer for 10 minutes. Remove from heat and let cool while preparing the other ingredients.
  2. Cook the onions: Thinly slice the onions. Heat a deep skillet over low to medium heat. Add the olive oil, sliced onions, bay leaf, and cook for about 8 minutes until the onions become translucent.
  3. Sauté garlic: Push the onions to one side of the skillet, add the sliced garlic to the cleared space, and cook for 2 minutes until fragrant.
  4. Prepare the cod for cooking: Remove any skin and bones from the cod, then shred it by hand. Add the shredded cod to the skillet with the onions and garlic, and fry for about 5 minutes. Remove bay leaf.
  5. Add eggs: Crack eggs into a bowl and gently whisk with a fork. Pour the eggs into the hot skillet, stirring constantly to scramble the eggs with the cod mixture. Be careful not to overcook; the eggs should remain moist. Turn off the heat once ready.
  6. Combine shoestring potatoes: Add the shoestring potatoes into the skillet and mix gently to combine everything evenly.
  7. Season and serve: Season with black pepper and salt as needed. Serve immediately, garnished with fresh chopped parsley and optionally topped with pitted olives.

Notes

  • If cod is very salty after soaking, adjust added salt accordingly or soak longer.
  • Shoestring potatoes can be store-bought or homemade thinly sliced fried potatoes for a crisp texture.
  • Keep the eggs slightly undercooked for a creamy texture in the scramble.
  • Fresh parsley adds a refreshing contrast but can be substituted with fresh cilantro or chives.
  • Use a non-stick skillet to prevent the eggs from sticking and ensure easy stirring.

Find it online: https://hotsavors.com/bacalhau-a-bras-bras-style-cod-recipe/