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Portuguese Bacalhau à Brás (Shredded Salt Cod with Shoestring Potatoes, Onions and Soft Eggs)
Portugal's most iconic cod comfort food: flaked salt cod sautéed with sweet golden onions, tossed with crispy shoestring potatoes and enveloped in velvety, softly scrambled eggs.
Prep
20 min
Cook
20 min
Total
40 min
Ingredients
servings
4
- Cod fillet, poached and flaked into bite-sized shreds400 g
- Fine shoestring potatoes (batata palha), crisp200 g
- Onions, thinly sliced2 pc
- Fresh eggs, lightly beaten5 pc
- Extra virgin olive oil3 tbsp
- Black olives for garnish12 pc
- Fresh parsley, chopped3 tbsp
Preparation Steps
1
Heat olive oil in a wide skillet and sauté sliced onions over medium heat for 10 minutes until soft and pale golden.
10 min timer
2
Add flaked cod and sauté with the onions for 3-4 minutes, stirring gently to marry flavors.
4 min timer
3
Fold in crisp shoestring potatoes, lower heat, and pour in beaten eggs. Stir continuously for 1-2 minutes until eggs are softly scrambled and creamy. Remove from heat, scatter olives and parsley, and serve immediately.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
420
Protein
29g
Carbohydrates
24g
Fat
23g
Allergens
FishEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
