Traditional Salted Cod Recipe (Bacalhau à Brás Style)

Ingredients

• 400g (14 oz) salted cod, soaked and desalted
• 2 medium potatoes, cut into thin matchsticks or shredded
• 1/2 onion, thinly sliced
• 3 cloves garlic, minced
• 4 large eggs, beaten
• 1/4 cup olive oil
• Fresh parsley, chopped
• Black olives (optional)
• Salt and pepper, to taste

Instructions

1. Soak cod: Rinse salted cod and soak in cold water for 24–48 hours, changing water 2–3 times daily. Once ready, drain and shred into flakes. Remove bones and skin.

2. Cook potatoes: Fry shredded potatoes in olive oil or deep fry until golden and crisp. Drain on paper towels and set aside.

3. Sauté aromatics: In a large skillet, heat 2 tbsp olive oil. Sauté onions and garlic until soft and translucent.

4. Add cod: Add flaked cod to the pan and cook for a few minutes until heated through.

5. Combine: Add fried potatoes and gently mix. Pour in beaten eggs and stir slowly until eggs are softly set but not overcooked.

6. Finish and serve: Season with salt and pepper if needed. Garnish with chopped parsley and black olives. Serve warm.

Notes

• Traditional bacalhau requires at least 24 hours of soaking
• Dish is best served immediately for optimal texture
• Can be adapted into fritters or casseroles
• Popular during holidays in Portugal, especially Easter and Christmas