Entree: Portugal – Lisbon – Bacalhau à Brás (Shredded salted cod with onions and thin fried potatoes bound with scrambled eggs)

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 15 min

Additional 24 hrs

Total 24 hrs 20 min

Ingredients

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

- 1 lb (454 g) salted cod (bacalhau), desalted, skinned and bones removed
- 1 lb (450 g) potatoes, about 2–3 medium, cut into thin matchsticks
- 1/2 cup (120 ml) olive oil, divided
- 2 medium onions, thinly sliced (about 8 oz (225 g) total)
- 2 cloves garlic, minced
- 6 large eggs, approx. 2 oz (57 g) each
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 1/2 cup (75 g) pitted black olives, halved
- Salt and freshly ground black pepper to taste (use sparingly because the cod is salty)
- Lemon wedges, for serving

Show original ingredient measurements

- 1 lb (454 g) salted cod (bacalhau), desalted, skinned and bones removed
- 1 lb (450 g) potatoes, about 2–3 medium, cut into thin matchsticks
- 1/2 cup (120 ml) olive oil, divided
- 2 medium onions, thinly sliced (about 8 oz / 225 g total)
- 2 cloves garlic, minced
- 6 large eggs, approx. 2 oz (57 g) each
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 1/2 cup (75 g) pitted black olives, halved
- Salt and freshly ground black pepper to taste (use sparingly because the cod is salty)
- Lemon wedges, for serving

Instructions

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

1. Desalt the cod: Rinse salted cod and place in a large bowl covered with cold water. Refrigerate and soak for 24–48 hours, changing the water 2–3 times until the saltiness is reduced and the flesh flakes easily. Drain, pat dry, remove skin and any bones, then shred the cod into bite-sized pieces.
2. Prepare potatoes: Peel if desired and cut into thin matchsticks (julienne) about 0.0787 in (2 mm) thick. Rinse in cold water to remove starch and pat very dry.
3. Fry potatoes: In a deep skillet or medium saucepan heat 1/4 cup (60 ml) olive oil to 350°F (175°C) or until shimmering. Fry potatoes in batches until pale golden and crisp, about 3–5 minutes per batch. Drain on paper towels and season lightly with salt. Set aside.
4. Sauté onions and garlic: In a large sauté pan heat remaining 1/4 cup (60 ml) olive oil over medium heat. Add sliced onions and a pinch of salt and cook, stirring occasionally, until onions are soft and translucent, about 10–12 minutes. Add minced garlic and cook 1 minute more.
5. Cook cod: Add shredded cod to the onions and toss to warm through and combine, cooking 3–4 minutes so flavors meld. Adjust seasoning cautiously with pepper (and a small pinch of salt only if needed).
6. Combine with potatoes: Remove pan from heat and fold in about two-thirds of the fried potatoes, reserving the rest for texture and garnish.
7. Bind with eggs: Beat eggs lightly in a bowl. Return pan to very low heat. Pour eggs over the cod-potato mixture and stir gently and continuously until the eggs set into soft, creamy curds but are not dry, about 1–2 minutes. The mixture should be moist and slightly custardy.
8. Finish and serve: Stir in chopped parsley and fold in reserved crispy potatoes and olives. Transfer to a warm serving dish, garnish with additional parsley, olives, and lemon wedges, and serve immediately.

1. Desalt the cod: Rinse salted cod and place in a large bowl covered with cold water. Refrigerate and soak for 24–48 hours, changing the water 2–3 times until the saltiness is reduced and the flesh flakes easily. Drain, pat dry, remove skin and any bones, then shred the cod into bite-sized pieces.
2. Prepare potatoes: Peel if desired and cut into thin matchsticks (julienne) about 2 mm thick. Rinse in cold water to remove starch and pat very dry.
3. Fry potatoes: In a deep skillet or medium saucepan heat 1/4 cup (60 ml) olive oil to 350°F (175°C) or until shimmering. Fry potatoes in batches until pale golden and crisp, about 3–5 minutes per batch. Drain on paper towels and season lightly with salt. Set aside.
4. Sauté onions and garlic: In a large sauté pan heat remaining 1/4 cup (60 ml) olive oil over medium heat. Add sliced onions and a pinch of salt and cook, stirring occasionally, until onions are soft and translucent, about 10–12 minutes. Add minced garlic and cook 1 minute more.
5. Cook cod: Add shredded cod to the onions and toss to warm through and combine, cooking 3–4 minutes so flavors meld. Adjust seasoning cautiously with pepper (and a small pinch of salt only if needed).
6. Combine with potatoes: Remove pan from heat and fold in about two-thirds of the fried potatoes, reserving the rest for texture and garnish.
7. Bind with eggs: Beat eggs lightly in a bowl. Return pan to very low heat. Pour eggs over the cod-potato mixture and stir gently and continuously until the eggs set into soft, creamy curds but are not dry, about 1–2 minutes. The mixture should be moist and slightly custardy.
8. Finish and serve: Stir in chopped parsley and fold in reserved crispy potatoes and olives. Transfer to a warm serving dish, garnish with additional parsley, olives, and lemon wedges, and serve immediately.