Entree: Macau – Bacalhau à Brás (Salted cod shredded and cooked with thin fried potatoes and scrambled eggs, finished 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 40 min

Cook 10 min

Additional 24 hrs

Total 25 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) salted cod, soaked in several changes of cold water until desalinated, drained and shredded
- 12 oz (340 g) russet potatoes, peeled and cut into thin matchsticks
- 2 cups (480 ml) vegetable oil for frying potatoes
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, thinly sliced (about 5 1/4 oz (150 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 6 large eggs
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup (75 g) pitted black olives, halved
- 1/4 cup (15 g) flat-leaf parsley, chopped

Show original ingredient measurements

- 1 lb (450 g) salted cod, soaked in several changes of cold water until desalinated, drained and shredded
- 12 oz (340 g) russet potatoes, peeled and cut into thin matchsticks
- 2 cups (480 ml) vegetable oil for frying potatoes
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, thinly sliced (about 150 g)
- 2 cloves garlic, minced (about 6 g)
- 6 large eggs
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup (75 g) pitted black olives, halved
- 1/4 cup (15 g) flat-leaf parsley, chopped

Instructions

1. Rinse the salted cod and place in a large bowl of cold water. Change the water every 4–6 hours for 24–36 hours (or refrigerate and change twice daily) until the cod is pleasantly salted; drain and flake into bite-size shreds, removing bones and skin.
2. Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the potato matchsticks in batches until golden and crisp, about 3–4 minutes per batch. Drain on paper towels and season lightly with salt.
3. In a large sauté pan, warm the extra-virgin olive oil over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and cook 30 seconds more.
4. Add the shredded cod to the pan and toss with the onions for 2–3 minutes to warm through and allow flavors to meld. Taste and adjust salt if necessary (cod may still retain salt).
5. Beat the eggs lightly in a bowl and season with a little black pepper. Reduce heat to low–medium. Add the eggs to the cod-and-onion mixture and stir gently, cooking until the eggs are just set but still creamy, about 2–3 minutes.
6. Remove from heat and fold in about two-thirds of the fried potatoes, reserving the rest for texture and garnish. Stir in the olives and chopped parsley.
7. Serve immediately, topped with the remaining crispy potatoes and an extra sprinkle of parsley.