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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
