Bacalhau À Brás Recipe

Soak the Codfish

Rinse the salted codfish under cold water and soak it in a bowl of water for at least 24 hours, changing the water several times to remove excess salt.

Prepare the Potatoes

Peel the potatoes and cut them into thin matchsticks (julienne). Rinse in cold water to remove excess starch and pat dry with a towel.

Chop the Vegetables

Finely chop the onion and garlic. Set aside.

Prepare the Parsley

Chop the fresh parsley finely and set aside for garnish.

Cook the Codfish

After soaking, drain the codfish and place it in a pot of boiling water. Cook for about 10 minutes, then drain and flake the fish into small pieces.

Fry the Potatoes

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the matchstick potatoes and fry until golden brown and crispy, about 8-10 minutes. Remove from the skillet and drain on paper towels.

Sauté the Onion and Garlic

In the same skillet, add the remaining olive oil, then add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.

Combine Ingredients

Add the flaked codfish to the skillet with the onion and garlic. Stir in black pepper and paprika, and cook for another 5 minutes to combine flavors.

Add Eggs

In a bowl, beat the eggs and pour them over the codfish mixture in the skillet. Gently stir until the eggs are cooked through but still creamy, about 3-4 minutes.

Add Crispy Potatoes

Finally, fold in the fried potatoes until evenly mixed. Remove from heat and let sit for a minute.

Garnish and Serve

Transfer the Bacalhau à Brás to a serving dish and garnish with chopped parsley. Serve hot, either as a main dish or a delicious appetizer.