Traditional Bacalhau à Brás

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Poach the desalted cod gently for 5 minutes, cool, remove skin and bones, and separate it into flakes.

Ingredients quick view

450 g salted cod, soaked 24–36 hours and drained

500 g potatoes, cut into very fine matchsticks

1 large onion, thinly sliced

2 garlic cloves, minced

6 large eggs

4 tablespoons olive oil

Neutral oil, for frying

2 tablespoons chopped flat-leaf parsley

12 black olives

Black pepper and salt, as needed

Keep the eggs creamy; residual heat continues to cook them.

Use true shoestring potatoes so every bite combines cod, egg, and crisp potato.

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