Episode # 5: Bacalhau à Brás

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.

Cut the dried salted cod into small pieces and place them in a glass bowl.

Fill the bowl with water, cover with plastic wrap, and soak in the refrigerator for 24 to 48 hours.

Bring a pot of water to a boil, add the soaked cod, lower the heat, cover, and cook for 15 minutes.

Empty the water from the pot and shred the cooked cod into small pieces using fingers or forks.

Chop a large onion and mince 5 cloves of garlic.

Heat olive oil in a large saucepan or Dutch oven over medium heat.

Add the onion and garlic, cooking for about 6 minutes until fragrant and golden.

Add the shredded cod and cook for about a minute until it absorbs the oil.

Turn the heat down to low and add potato sticks, stirring to combine.

In a separate bowl, beat the eggs lightly and gradually add them to the pan while stirring.

Continue stirring as the eggs cook, removing from heat before they solidify completely.

Transfer to a serving dish and top with black olives and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens