Aromatic Portuguese Bacalhau à Brás with Olive Garnish
A classic Portuguese salt cod dish with an aromatic twist
This traditional Portuguese dish combines flaky salt cod with crispy potatoes and eggs, accented with garlic, onions, and olives.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Bacalhau
For the Garnish
Preparation
Preparing the Salt Cod
Rinse and Dry
Rinse the soaked salt cod under cold water and pat dry with paper towels.
Remove Skin and Bones
Remove any skin or bones, then shred the fish into small pieces.
Set Aside
Set aside to use later in the cooking process.
Preparing the Potatoes
Heat Oil
Heat 2 tablespoons of olive oil in a large pan over medium heat.
Soak potatoes in cold water for 30 minutes before cooking to remove excess starch and enhance crispiness.
Cook Potatoes
Add the thinly sliced potatoes and cook until golden and crispy, about 10-15 minutes.
Ensure potatoes are uniformly sliced to cook evenly and ensure optimal crispness.
Drain and Season
Remove from the pan and drain on paper towels. Season lightly with salt.
Cooking Process
Sauté Aromatics
Heat remaining olive oil in the pan, add onions and garlic, and sauté until onions are soft and translucent.
Cook Bacalhau
Stir in the shredded cod and cook until the fish is heated through and fragrant.
Incorporate Eggs
Reduce heat to low, add the beaten eggs, and gently stir until softly set.
Plating & Serving
Aromatic Portuguese Bacalhau à Brás with Olive Garnish
Aromatic Portuguese Bacalhau à Brás with Olive Garnish
Plating the Dish
Serve on a large platter and garnish with sliced black olives and chopped fresh parsley.