Salt Cod with Potatoes (Bacalhau à Brás)

Salt Cod with Potatoes (Bacalhau à Brás)

Shredded salt cod folds into crisp fried potatoes and silky eggs for a classic Portuguese skillet supper.

Make ahead Makes 4 servings Calories 520/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish, Eggs

Bacalhau à Brás layers desalted cod, matchstick potatoes, and softly set eggs into one skillet dish finished with olives and parsley. The potatoes are fried until golden before the cod and eggs join them, creating a creamy yet textured plate that's a staple of Lisbon tascas. Serve it warm as a hearty weeknight dinner or weekend centerpiece.

Ingredients

  • 1 pound dried salt cod, soaked and desalted
  • 2 pounds russet potatoes, peeled and cut into thin matchsticks
  • 1 1/2 cups vegetable oil, for frying
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 6 large eggs, beaten
  • 1/4 cup chopped fresh parsley
  • 16 pitted black olives
  • 1/2 teaspoon black pepper
  • 0 salt, to taste

Method

  1. Soak the salt cod in cold water in the refrigerator, changing the water 2 to 3 times, for 24 hours to desalt and rehydrate it.

  2. Drain the cod, place it in a saucepan, cover with fresh water, and simmer over medium heat for 10 minutes until it flakes easily.

  3. Drain the cod, let it cool slightly, then remove any skin and bones and flake the flesh into small shreds with your fingers.

  4. Peel the potatoes and cut them into thin matchsticks about 1/8 inch thick, then pat dry thoroughly with a towel.

  5. Heat the vegetable oil in a 9-inch skillet over medium-high heat to 325°F and fry the potato matchsticks in batches until golden and crisp, about 5 minutes per batch.

  6. Transfer the fried potatoes to a paper towel-lined plate to drain and set aside.

  7. Pour off most of the frying oil, leaving a thin coating in the skillet, and heat the olive oil over medium heat.

  8. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  9. Stir in the garlic and cook until fragrant, about 1 minute.

  10. Add the flaked cod to the skillet and cook, stirring, until heated through, about 3 minutes.

  11. Return the fried potatoes to the skillet and toss gently to combine with the cod and onions.

  12. Reduce the heat to low, pour the beaten eggs evenly over the mixture, and season with black pepper and salt to taste.

  13. Cook, stirring gently and continuously, until the eggs are softly set but still creamy, about 3 minutes.

  14. Remove from heat and transfer to a serving platter, scattering chopped parsley and black olives over the top before serving warm.

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    Salt Cod with Potatoes (Bacalhau à Brás)

    Bacalhau à Brás layers desalted cod, matchstick potatoes, and softly set eggs into one skillet dish finished with olives and parsley. The potatoes are fried until golden before the cod and eggs join them, creating a creamy yet textured plate that's a staple of Lisbon tascas. Serve it warm as a hearty weeknight dinner or weekend centerpiece.

    Make ahead 4 servings 520 cal

    Ingredients

    • 1 pound dried salt cod, soaked and desalted
    • 2 pounds russet potatoes, peeled and cut into thin matchsticks
    • 1 1/2 cups vegetable oil, for frying
    • 1 large onion, thinly sliced
    • 3 cloves garlic, minced
    • 2 tablespoons olive oil
    • 6 large eggs, beaten
    • 1/4 cup chopped fresh parsley
    • 16 pitted black olives
    • 1/2 teaspoon black pepper
    • 0 salt, to taste

    Method

    1. 1

      Soak the salt cod in cold water in the refrigerator, changing the water 2 to 3 times, for 24 hours to desalt and rehydrate it.

    2. 2

      Drain the cod, place it in a saucepan, cover with fresh water, and simmer over medium heat for 10 minutes until it flakes easily.

    3. 3

      Drain the cod, let it cool slightly, then remove any skin and bones and flake the flesh into small shreds with your fingers.

    4. 4

      Peel the potatoes and cut them into thin matchsticks about 1/8 inch thick, then pat dry thoroughly with a towel.

    5. 5

      Heat the vegetable oil in a 9-inch skillet over medium-high heat to 325°F and fry the potato matchsticks in batches until golden and crisp, about 5 minutes per batch.

    6. 6

      Transfer the fried potatoes to a paper towel-lined plate to drain and set aside.

    7. 7

      Pour off most of the frying oil, leaving a thin coating in the skillet, and heat the olive oil over medium heat.

    8. 8

      Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

    9. 9

      Stir in the garlic and cook until fragrant, about 1 minute.

    10. 10

      Add the flaked cod to the skillet and cook, stirring, until heated through, about 3 minutes.

    11. 11

      Return the fried potatoes to the skillet and toss gently to combine with the cod and onions.

    12. 12

      Reduce the heat to low, pour the beaten eggs evenly over the mixture, and season with black pepper and salt to taste.

    13. 13

      Cook, stirring gently and continuously, until the eggs are softly set but still creamy, about 3 minutes.

    14. 14

      Remove from heat and transfer to a serving platter, scattering chopped parsley and black olives over the top before serving warm.