Restaurants›Ana's Brazilian Kitchen›Bacalhau À Brás Recipe

Bacalhau À Brás Recipe

Inspired by Ana's Brazilian Kitchen
Time1h
Serves4

Codfish with onions, potatoes, and eggs.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Preparation

1

Prepare the Codfish

Soak the salted codfish in water for 24 hours, changing the water several times to remove excess salt. After soaking, drain, and shred the codfish into bite-sized pieces.

2

Prepare the Potatoes

Peel the potatoes and cut them into thin matchstick-like strips (julienne). Rinse the potatoes in cold water to remove excess starch, then drain.

3

Slice the Onions

Peel and thinly slice the onion.

4

Chop the Parsley

Finely chop the fresh parsley and set aside for garnish.

Cooking

5

Fry the Potatoes

In a large frying pan, heat about 30 ml of olive oil over medium heat. Add the julienned potatoes and fry until golden and crispy. Remove the potatoes from the pan and drain on paper towels.

6

Sauté the Onions

In the same frying pan, add the remaining olive oil and sauté the sliced onions until they are soft and translucent.

7

Add Codfish

Add the shredded codfish to the pan with the sautéed onions and cook for about 5 minutes, stirring gently.

8

Incorporate the Eggs

In a bowl, beat the eggs. Pour the beaten eggs into the pan with the codfish and onions, stirring continuously until the eggs are just set but still creamy.

9

Combine with Potatoes

Gently fold the fried potatoes into the codfish and egg mixture until well combined.

10

Serve

Transfer the Bacalhau à Brás to a serving platter. Garnish with black olives and chopped parsley. Serve hot.