Entree: Portugal – Alentejo – Bacalhau à Brás (Shredded salted cod mixed with sautéed onions and matchstick potatoes then bound with scrambled eggs and garnished with olives and parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 20 min

Additional 24 hrs

Total 25 hrs 5 min

Ingredients

- 1 lb (454 g) salted cod (bacalhau), desalted and flaked after soaking
- 1 lb (450 g) russet potatoes, peeled and cut into matchsticks
- 1/3 cup (80 ml) olive oil, plus extra for frying
- 1 large onion, about 8 oz (225 g), thinly sliced
- 6 large eggs, approx. 10.5 oz (300 g) total, beaten
- Salt and freshly ground black pepper to taste (use salt sparingly until cod is tasted)
- 1/4 cup (15 g) fresh parsley, chopped
- 10–12 black olives (such as Galega or Kalamata), pitted
- 1 tbsp (15 ml) unsalted butter (optional, for a silkier finish)
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and soak the salted cod in cold water 24–36 hours, changing the water several times until adequately desalinated; drain, remove skin and bones, and flake the fish into bite-size shreds.
2. Rinse the peeled matchstick potatoes under cold water to remove excess starch, then dry thoroughly on paper towels.
3. Heat enough olive oil in a deep skillet or fryer to shallow-fry the potatoes; fry the matchsticks in batches over medium-high heat until pale golden and crisp, about 3–4 minutes per batch; drain on paper towels and season lightly with salt.
4. In a large sauté pan, heat 1/3 cup (80 ml) olive oil over medium heat and gently cook the sliced onion until soft and golden, about 10–12 minutes; add the flaked cod and warm through for 3–4 minutes, mixing well.
5. Reduce heat to low; stir in the fried potatoes and toss to combine with the cod and onions.
6. Beat the eggs lightly with a pinch of pepper; create a well in the pan mixture and pour the eggs over, stirring gently and continuously until the eggs are just set but still creamy (do not overcook); if using, stir in 1 tbsp (15 ml) butter for extra silkiness.
7. Remove from heat, taste and adjust seasoning if necessary (remember the cod may still carry salt), then fold in chopped parsley.
8. Transfer to a serving dish, garnish with black olives and additional parsley, and serve immediately with lemon wedges on the side.

1. Rinse and soak the salted cod in cold water 24–36 hours, changing the water several times until adequately desalinated; drain, remove skin and bones, and flake the fish into bite-size shreds.
2. Rinse the peeled matchstick potatoes under cold water to remove excess starch, then dry thoroughly on paper towels.
3. Heat enough olive oil in a deep skillet or fryer to shallow-fry the potatoes; fry the matchsticks in batches over medium-high heat until pale golden and crisp, about 3–4 minutes per batch; drain on paper towels and season lightly with salt.
4. In a large sauté pan, heat 1/3 cup olive oil over medium heat and gently cook the sliced onion until soft and golden, about 10–12 minutes; add the flaked cod and warm through for 3–4 minutes, mixing well.
5. Reduce heat to low; stir in the fried potatoes and toss to combine with the cod and onions.
6. Beat the eggs lightly with a pinch of pepper; create a well in the pan mixture and pour the eggs over, stirring gently and continuously until the eggs are just set but still creamy (do not overcook); if using, stir in 1 tbsp butter for extra silkiness.
7. Remove from heat, taste and adjust seasoning if necessary (remember the cod may still carry salt), then fold in chopped parsley.
8. Transfer to a serving dish, garnish with black olives and additional parsley, and serve immediately with lemon wedges on the side.