Portuguese Codfish Brás style (Bacalhau à Brás) recipe

salted cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lower in sodium, while canned tuna is more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen fries

Sweet potatoes add nutrients, while frozen fries save prep time.

black olives

🥗Healthier: green olives

💰Cheaper: no olives

Green olives are lower in calories, while omitting olives simplifies the dish.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is budget-friendly.

Peel the potatoes using a peeler or knife.

Grate the potatoes and soak them in water to remove starch.

Drain the potatoes and fry them in olive oil at 150°C in small quantities until golden and crispy.

Boil the salted cod in water for 10-15 minutes over medium heat until tender.

Let the cod cool for about 5 minutes before flaking it into large chunks.

Slice the onions into half moons and sauté them in a generous amount of olive oil over medium heat until softened, not caramelized.

Smash and chop the garlic, then add it to the onions, cooking until fragrant.

Season the onions with a hint of salt to help them cook.

Separate 3 egg yolks and 1 whole egg, whisk them together.

Add the flaked cod to the onion mixture and let it cook for about 5 minutes to absorb flavors.

Add about two-thirds of the fried potatoes to the cod and onion mixture, mixing gently.

Add a little bit of the water used to boil the cod to help soften the potatoes.

After the potatoes have softened, remove the mixture from heat and gently fold in the egg mixture without overworking it.

Add the remaining fried potatoes for extra crunch and mix gently.

Garnish with black olives and chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens