Bacalhau à Brás

Method

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1. Drain the soaked cod, cover with fresh water, bring almost to a simmer, then turn off the heat and leave 10 minutes.

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2. Drain, and when cool enough to handle, remove all skin and bones and shred the flesh into fine flakes with your fingers.

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3. Rinse the potato matchsticks, then dry them very thoroughly. Fry in the hot oil in batches for 3 to 4 minutes until crisp and golden. Drain and salt lightly.

   Mark done Start 3 min timer

4. In a large frying pan, cook the onions and bay leaves in the olive oil over medium-low heat for 15 minutes until soft and sweet.

   Mark done Start 15 min timer

5. Add the garlic for 1 minute, then the shredded cod, and fold together for 3 minutes.

   Mark done Start 1 min timer

6. Beat the eggs with plenty of black pepper. Do not season with salt — the cod carries it.

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7. Fold the crisp potatoes through the cod and onion mixture.

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8. Take the pan off the heat entirely, pour in the eggs, and fold slowly and constantly with a spatula.

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9. The residual heat will set them in about 90 seconds. Stop while they still look creamy and slightly wet. Scatter with olives and parsley and serve immediately.

   Mark done Start 90 sec timer

Chef’s Tips

• Soak the cod for at least 24 hours with several water changes, and taste a flake before you commit.
• Off the heat for the eggs. This is the difference between à Brás and a cod omelette.
• Shop-bought batata palha is what most Portuguese cooks use and is entirely acceptable.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A cold vinho verde or a white from the Douro
• A simple green salad
• Crusty bread

Storage & Reheating

Eat immediately. This dish does not reheat — the eggs turn rubbery and the potatoes go soft.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.