Bacalhau à Brás (Portuguese Salt Cod with Eggs & Crispy Potatoes)

Name: Bacalhau à Brás (Portuguese Salt Cod with Eggs & Crispy Potatoes)
Total time: 50 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 lb boneless salt cod, soaked 24 hours; 1½ lb potatoes; 2 onions, thinly sliced; 3 garlic cloves, minced; 6 eggs; ½ bunch parsley, chopped; black olives; ¼ cup olive oil; ½ tsp black pepper; salt; oil for shallow-frying

DinnerPortuguese50 minServes 4735 kcal85 g protein

Photo: Fpenteado at en.wikipedia · CC BY-SA 3.0 · source

Lisbon's favorite way with salt cod: flaked bacalhau, golden onions and shoestring potatoes bound with barely set eggs and finished with parsley and black olives.

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Ingredients

1 lb boneless salt cod, soaked 24 hours
1½ lb potatoes
2 onions, thinly sliced
3 garlic cloves, minced
6 eggs
½ bunch parsley, chopped
black olives

From your pantry: ¼ cup olive oil, ½ tsp black pepper, salt, oil for shallow-frying.

Instructions

A day ahead, soak the cod in cold water in the fridge for 24 hours, changing the water 3 or 4 times. Simmer it in fresh water for 8 to 10 minutes, drain, then flake finely, removing any skin or bones.
Peel the potatoes and cut into very thin matchsticks. Rinse, dry well and shallow-fry in batches in hot oil until light golden, 4 to 5 minutes. Drain and salt lightly.
Warm the olive oil in a large skillet over low heat and cook the onions until soft and golden, 12 to 15 minutes. Add the garlic and cod and cook, stirring, 4 to 5 minutes.
Fold in the potatoes. Beat the eggs with the pepper, pour them in and stir gently over low heat just until creamy and barely set, 1 to 2 minutes.
Stir in most of the parsley, taste for salt, and serve topped with olives and the rest of the parsley.

Tip: Taste a flake of cod after soaking; if it's still very salty, soak a few hours more. In a pinch, use 1¼ lb fresh cod poached in salted water, and store-bought potato sticks for the fries.