Portuguese Bacalhau à Brás

(Salt Cod with Potatoes and Eggs)

INGREDIENTS

  • 1 pound salt cod (bacalhau), soaked overnight and drained

  • 1/2 cup olive oil

  • 1 large onion, thinly sliced

  • 2 cloves garlic, minced

  • 4 large potatoes, peeled and cut into thin matchsticks

  • 6 large eggs

  • Salt and pepper to taste

  • 1/4 cup chopped fresh parsley

  • 1/2 cup black olives

  • Lemon wedges for serving

PREPARATION

  1. Prepare the Salt Cod:

    • Soak the salt cod in cold water overnight, changing the water several times to remove excess salt.

    • Drain the cod, then boil it in fresh water for about 10 minutes until tender. Drain and let cool. Remove any skin and bones, then shred the cod into bite-sized pieces.

  2. Prepare the Potatoes:

    • Heat a large frying pan over medium heat and add olive oil.

    • Add the potatoes and fry until they are golden and crispy. Remove with a slotted spoon and drain on paper towels.

  3. Cook the Onions and Garlic:

    • In the same pan, add the onions and garlic. Cook over medium heat until the onions are soft and translucent.

  4. Combine Ingredients:

    • Add the shredded salt cod to the pan with the onions and garlic. Stir to combine and cook for a few minutes.

    • Add the fried potatoes to the pan and stir gently to combine.

  5. Cook the Eggs:

    • Beat the eggs in a bowl and season with salt and pepper.

    • Pour the eggs over the cod and potato mixture. Cook, stirring constantly, until the eggs are just set but still creamy.

  6. Finish and Serve:

    • Remove from heat and stir in the chopped parsley and black olives.

    • Serve immediately with lemon wedges on the side.

    Enjoy your Bacalhau à Brás, a classic Portuguese dish that's delicious and perfect for summer!

find all ingredients at fruiterie dollard!