Bacalhau à Brás
Flaked salt cod with onions, shoestring potatoes and eggs, finished with parsley and black olives.
Active time20 min
Cooking15 min
Total25 min
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Ingredients
- 1 garlic clove
- 1 onion
- 1 tbsp fresh parsley
- 100 g ready-to-eat fried shoestring potatoes
- 3 eggs
- 200 g raw flaked salt cod, already desalted, skinless and boneless
- 30 ml olive oil
- 6 pitted black olives
- 1 pinch of ground black pepper
Preparation
If the cod is frozen, thaw it in the refrigerator. Drain it and weigh the stated quantity. Peel and slice onion and peel and chop garlic. Heat all the oil in a frying pan and soften onion and garlic for about 8 min, stirring without burning garlic. Add already desalted, thawed and drained cod and fry for about 3 min until opaque. Extend if needed.
1 garlic clove1 onion200 g raw flaked salt cod, already desalted, skinless and boneless30 ml olive oil- knife
- chopping board
- nonstick frying pan
- spatula
Add all shoestring potatoes and stir for about 1 min. Crack the eggs into a bowl and beat with pepper using a fork. Pour into the pan and stir over low heat for about 3 min until set but soft, with no visible raw liquid. Wash and dry the parsley, chop it and measure the stated quantity. Fold it in and serve immediately with all pitted olives.
1 tbsp fresh parsley100 g ready-to-eat fried shoestring potatoes3 eggs6 pitted black olives1 pinch of ground black pepper- nonstick frying pan
- mixing bowl
- fork
- spatula
- knife
Allergens
- Eggs
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration