Bacalhau à Brás
Salt Cod, Eggs and Potatoes
Ingredients
- 350 g Dried salt cod
- 7 tbsp Olive oil divided
- 5 potatoes medium, peeled, cut into matchstick-size strips
- 1 onion large, thinly sliced
- 8 eggs large
- ½ tsp Freshly ground black pepper
- 4 tbsp fresh flat-leaf parsley chopped
- 18 Black olives
Instructions
- Gently rinse the salt cod under cold water to remove any surface salt. Soak overnight in cold water (12 to 18 hours) in the fridge, changing the water twice.
- Drain the fish, gently rinse again under cold water, then pat dry with paper towels. Shred the fish into bite-sized strips.
- Using a cheese grater or the grater attachment of a food processor, grate the potatoes into shreds. Soak in cold water for 5 minutes, then drain and rinse thoroughly and pat dry with paper towels.
- Warm the oil in a large frying pan on medium-high heat until shimmering. Add half of the potatoes and pan-fry, stirring often to keep the potatoes from sticking together; remove with a slotted spoon when they turn golden brown, about 5 minutes, and set aside to cool on paper towels. Repeat this process with the other half of the potatoes. Reduce heat to medium and discard all but 1 tablespoon of the oil.
- Add the chopped onion to the pan and sauté until the onion is translucent, about 5 minutes. Add the fish and pepper; gently stir to combine. Allow to sauté until the fish is softened, 3 to 5 minutes.
- Add half of the fried potatoes, stirring to combine, then pour the beaten eggs over everything. Scramble the eggs until cooked, stirring occasionally, about 3 minutes. Stir in the parsley and the other half of the potatoes; add the black olives and serve.
Nutrition
Calories: 100kcalCarbohydrates: 7gProtein: 16gFat: 1gSaturated Fat: 1gFiber: 1gSugar: 1g
Need any kitchen stuff to make this recipe?Check out my shop!