About this Dish
Portugal's national obsession — salt cod prepared in over 365 ways, one for every day of the year according to Portuguese cooks. Bacalhau a bras (shredded salt cod with eggs and potatoes) and bacalhau com natas (with cream) are the most beloved versions. The Portuguese relationship with salt cod dates to the 15th century when it sustained sailors on voyages of discovery.
IngredientsServes 4
🐟Salt cod (bacalhau), 500g
🥚Eggs, 6 large
🥔Potatoes, 3 medium, peeled and cut into thin matchsticks
🧅White onions, 2 large, thinly sliced
🧄Garlic cloves, 3, minced
🫒Olive oil, 6 tablespoons
🫙Black olives, a generous handful
🌿Fresh parsley, a small bunch, roughly chopped
🧂Black pepper, freshly ground, to taste
Method
1
Start by soaking the salt cod in cold water for 24 to 48 hours, changing the water at least 3 times. This removes the excess salt and rehydrates the fish — don't rush this step, it's the foundation of the dish.2
Drain the cod, place it in a pot of fresh water, and simmer gently for 10 to 15 minutes until it flakes easily. Remove the fish, let it cool slightly, then shred it by hand into small pieces, removing any skin and bones as you go.3
Fry the potato matchsticks in batches in hot olive oil until golden and crisp, then drain on kitchen paper. You can also use shop-bought shoestring potato crisps if you're short on time — Portuguese home cooks often do.4
In a large, wide pan, warm the olive oil over medium heat and gently cook the onions and garlic until soft and golden, about 10 to 12 minutes. Add the shredded cod and stir everything together, letting the flavours meld for a couple of minutes.5
Beat the eggs lightly with a fork — don't over-whisk them, you want them just combined. Turn the heat to low, add the eggs to the pan, and stir slowly and continuously with a wooden spoon until they are softly scrambled and just set. The mixture should be creamy, not dry.6
Fold in most of the crispy potatoes, reserving a handful for topping. Season carefully with black pepper — taste before adding any salt, as the cod may still carry some saltiness. Scatter the reserved potatoes, black olives, and fresh parsley on top and serve immediately straight from the pan.User Reviews
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