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Bacalhau à Brás dans une poêle en fonte noire, morue effilochée, pommes de terre allumettes et œufs brouillés dorés, garni d'olives noires et de persil plat, devant un mur d'azulejos bleus avec un verre de vin blanc et une assiette servie avec du citron
Team Curcuma

Bacalhau à Brás (Portuguese salt cod with eggs)

The Lisbon dish of soaked, shredded salt cod, sautéed with onion and garlic, mixed with matchstick potatoes and bound with creamy eggs, served with black olives and parsley.
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Prep Time 30 minutes
Cook Time 25 minutes
Soaking the salt cod 24 hours
Total Time 24 hours 55 minutes
Servings : 4 people
Course : Main Course
Cuisine : Portuguese
Calories : 560
Ingredients Préparation Notes

Ingredients
  

  • 400 g salt cod thick fillets
  • 500 g waxy potatoes or 150 g shop-bought straw potatoes
  • 500 ml sunflower oil for frying
  • 2 onions
  • 2 cloves garlic
  • 5 tbsp olive oil
  • 1 bay leaf
  • 6 eggs
  • 1 small bunch flat-leaf parsley
  • 12 black olives
  • black pepper
  • salt

Préparation
 

  1. Soak the salt cod in plenty of cold water in the fridge for 24 to 48 hours, changing the water 3 to 4 times. Drain, remove the skin and bones, then shred it by hand.
  2. Peel the potatoes and cut them into very thin matchsticks. Rinse, dry thoroughly, then fry in batches for 3 to 4 minutes in oil at 170 °C until golden and crisp. Drain on kitchen paper.
  3. In a large frying pan, gently soften the finely sliced onions, chopped garlic and bay leaf in the olive oil for 10 minutes without colouring.
  4. Add the shredded cod and cook for 5 minutes, stirring. Remove the bay leaf, then stir in the matchstick potatoes.
  5. Beat the eggs with pepper and half the chopped parsley. Turn the heat to its lowest, pour in the eggs and stir for 1 to 2 minutes until creamy and barely set. Taste before adding salt.
  6. Serve straight away, scattered with the rest of the parsley and the black olives.

Notes

Pour in the eggs off the heat or over a very low heat and stop as soon as they are creamy: bacalhau à Brás should stay soft, never dry like an omelette.