Recipe: Bacalhau à Brás

We had Bacalhau à Brás a few years ago when we were in Portugal and I was just kind of craving it lately (who doesn’t love a good salty fish and potato combination?). It uses salted cod which you can make yourself or you can usually find it in specialty stores since it stores very well. It’s a great treat for a weekend meal but it is important to plan ahead because the salted cod has to soak for a day to get some of that salt out before cooking but then it comes together pretty easily after that.

Bacalhau à Brás

AuthorMabDifficultyIntermediate

Yields2 Servings
Prep Time25 minsCook Time35 minsTotal Time1 hr

Ingredients
 200 g salted cod, soaked overnight in water then washed and flaked
 350 g potatoes, peeled, cut into matchsticks
 ½ onion, finely diced
 2 cloves garlic, peeled and minced
 3 eggs
 olive oil, salt, pepper, parsley

Directions
1

Heat about 30ml of oil in a nonstick skillet over medium-high heat and to that add the potatoes and a few pinches of salt and cook, turning occasionally until they begin to brown on all sides, about 6-8 minutes. Remove from pan and place on a rack or paper towel to drain.

2

Add a tablespoon of oil to the pan, then add the onion and garlic and saute on very low heat for about 5-7 minutes until the onions are translucent.

3

Add the flaked fish and most of the cooked potatoes, reserving some for serving. Whisk the eggs in a bowl and then add to the pan stirring fairly often until they are just set.

4

Season with salt and pepper to taste and top with the reserved potatoes and any other garnishes like parsley, hot sauce, or olives.

Ingredients

Ingredients
 200 g salted cod, soaked overnight in water then washed and flaked
 350 g potatoes, peeled, cut into matchsticks
 ½ onion, finely diced
 2 cloves garlic, peeled and minced
 3 eggs
 olive oil, salt, pepper, parsley

Directions

Directions
1

Heat about 30ml of oil in a nonstick skillet over medium-high heat and to that add the potatoes and a few pinches of salt and cook, turning occasionally until they begin to brown on all sides, about 6-8 minutes. Remove from pan and place on a rack or paper towel to drain.

2

Add a tablespoon of oil to the pan, then add the onion and garlic and saute on very low heat for about 5-7 minutes until the onions are translucent.

3

Add the flaked fish and most of the cooked potatoes, reserving some for serving. Whisk the eggs in a bowl and then add to the pan stirring fairly often until they are just set.

4

Season with salt and pepper to taste and top with the reserved potatoes and any other garnishes like parsley, hot sauce, or olives.

Bacalhau à Brás

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