Bacalhau À Brás Recipe
Recipe information
Make Bacalhau À Brás in just 1h . Codfish with onions, potatoes, and eggs.
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Ingredients
Main Ingredients
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.
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