Bacalhau A' Bras Recipe

Dessalt cod

Place salted cod in a large bowl and cover with cold water. Refrigerate and change the water 2–3 times over 12–24 hours depending on saltiness. For quicker method, soak in several changes over 4–6 hours. After dessalting, drain, pat dry, remove any skin and bones, and flake the cod into bite-size pieces.

Poach cod

Put the flaked cod into a saucepan with just enough water to cover, add bay leaves and peppercorns, bring to a gentle simmer and poach 5 minutes to firm the flesh and remove excess salt. Drain well and set aside. Reserve 1–2 tablespoons of the poaching liquid for later if desired.

Cut peeled potatoes into matchsticks roughly 1/8–1/4 inch thick. Rinse in cold water to remove starch, then pat thoroughly dry with kitchen towels or paper towels.

Heat the vegetable oil in a deep skillet or heavy pot to 325°F (160°C) if using a thermometer. Fry the potato matchsticks in batches until just tender and pale golden, about 4–6 minutes per batch. Do not overbrown. Use a slotted spoon to transfer to a paper-towel-lined tray and sprinkle lightly with 1 tsp kosher salt. Keep warm in a low oven (200°F/95°C).

In a large wide skillet (12-inch) heat 2 tbs olive oil over medium heat. Add sliced onion and a pinch of salt and cook gently, stirring often, until softened and translucent, about 8–10 minutes. Add minced garlic in the last 1–2 minutes and cook until fragrant.

If using linguiça: in a small skillet over medium-high heat, add a splash (1 tsp) olive oil and sear the linguiça slices 2–3 minutes per side until browned. Transfer to the onion pan and let them mingle for a minute.

Add the flaked, drained cod to the onion (and linguiça) mixture and gently toss for 2–3 minutes just to combine and warm through. If the mix seems dry, add 1–2 tablespoons of the reserved poaching liquid or a little olive oil. Stir in 1 tsp piri-piri sauce (or to taste). Taste and adjust salt — be cautious because the cod retains salt; add only if needed.

Fold in about two-thirds of the fried potato matchsticks into the cod-onion mixture, leaving the rest to garnish the top for contrast and texture. Stir gently to combine, breaking some potato pieces so they mix throughout.

In a bowl, whisk together the 6 eggs, 3 tbs milk or cream, and 1/4 tsp black pepper until uniformly combined but not frothy.

In a nonstick skillet over low–medium-low heat, melt 1 tbs unsalted butter. Pour in the egg mixture and cook slowly, stirring constantly with a spatula, scraping the bottom, until the curds are large but still creamy and slightly underdone — about 6–8 minutes. Remove from heat a little before done; residual heat will finish them.

Gently fold the soft scrambled eggs into the cod-potato mixture off the heat, or layer the eggs on top depending on your presentation preference. Toss lightly so eggs coat and bind but don't completely break down.

Transfer to a warm serving platter. Top with the reserved crispy potatoes for crunch, scatter halved olives and chopped cilantro, drizzle the remaining 2 tbs olive oil over the dish and finish with an extra small drizzle of piri-piri to taste and a crack of black pepper.