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450g dried salted cod
450g waxy potatoes
Olive oil
1 large white onion, halved, then thinly
sliced
2 bay leaves
4 garlic cloves, crushed
2 tbsp fresh parsley, chopped
4 large eggs
30g black olives, pitted
TO GARNISH:
Dash of Tabasco
Lemon wedges
1. Cover the cod in cold water and allow to soak
for approximately 48 hours, changing the water
frequently.
2. Place the cod in a large pot and cover with water
again. Boil for about 15 minutes, then drain. Allow
the cod to cool, then flake and set aside.
3. Peel the potatoes and cut into matchsticks. Add
1 to 2 tablespoons of olive oil to a non-stick pan
and fry the potatoes in batches. Keep the cooked
matchsticks warm in a low oven.
4. Add a further tablespoon of olive oil to the pan
and add the bay leaves. Cook for 2 to 3 minutes,
then add the garlic and onions to the pan. Sauté
until translucent. Discard the bay leaves, then add
in the parsley and the flaked cod.
5. Mix the eggs with a fork, then add to the pan.
Keep stirring until the eggs are scrambled.
Combine the fries with the cod mixture, then stir
in the olives. Season to taste and finish with a dash
of Tabasco. Garnish with lemon wedges.
S E R V E S 4
Combining salted cod, shoestring potatoes, eggs, olives and herbs,
bacalhau à brás is a memorable Portuguese dish that blends
textural elements with a melody of flavour.
Portugese Cuisine
BACALHAU À BRÁS
