Bacalhau à Brás (Portuguese Salt Cod)

Portugal''s beloved salt cod dish — shredded cod with matchstick potatoes, eggs, and olives.

Ingredients

• 1 lb salt cod, soaked 24-48 hours (change water 3 times)
• 2 lbs potatoes, cut into thin matchsticks
• 1 large onion, thinly sliced
• 4 garlic cloves, sliced
• 6 eggs, beaten
• Black olives, fresh parsley
• Olive oil for frying

Method

1. Fry potato matchsticks in oil until golden and crispy. Drain.

2. Sauté onion and garlic in olive oil 5 min. Add flaked cod, cook 3 min.

3. Add crispy potatoes. Pour beaten eggs over everything. Stir gently until eggs are just set (like a loose scramble).

4. Garnish with olives and parsley.

What You're Practicing

• Soaking salt cod for 24-48 hours is essential — it removes the excess salt and rehydrates the fish.
• The eggs should be barely set — creamy, not dry. Same gentle heat as French scrambled eggs.