📍 Lisboa
Bacalhau à Brás
Shredded cod with matchstick potatoes, onion and eggs, finished with olives and parsley.
- Preparation
- 20 min
- Cooking
- 25 min
- Waiting and resting
- 0 min
History
Bacalhau à Brás is a Portuguese preparation strongly associated with Lisbon. Its texture depends on combining potatoes and eggs just before serving.
Ingredients
Preparation
- 1
If the cod is still salted, soak it in the refrigerator for 24-48 hours, changing the water; the listed times start with already desalted cod.
- 2
Remove skin and bones and shred the fish. Fry potatoes in batches until golden and drain.
- 3
Sauté onion and garlic in olive oil. Add cod and cook until opaque and at 63 °C.
- 4
Add potatoes and beaten eggs. Stir over low heat until the eggs set, leaving no liquid egg.
- 5
Add olives and parsley, taste before salting and serve immediately.
Cooking tips
- Taste the fish before salting and count desalting separately if starting with dry salt cod.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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