Bacalhau à Brás

Lisbon’s favorite: shredded salt cod with soft onions, crisp straw potatoes and creamy eggs, topped with olives and parsley.

Ingredients

For 4 servings.

• 1 lb soaked salt cod
• 1 1/2 lb potatoes, cut into fine matchsticks
• 1/3 cup olive oil
• 2 onions, thinly sliced
• 3 cloves garlic, minced
• 6 large eggs
• 1/4 tsp black pepper
• 1/4 cup olives
• 1/4 cup chopped parsley
• 4 cups mixed salad greens

Method

1. Poach the cod in simmering water for 5 minutes, then drain, remove any skin and bones and flake it finely.
2. Pat the potato sticks dry and fry them in batches in most of the oil until golden and crisp. Drain on paper towels.
3. In a large pan, cook the onions and garlic in the rest of the oil for 10 minutes, until soft. Add the cod and stir for 2 minutes.
4. Add the potatoes, then the beaten eggs and pepper, and stir over low heat just until the eggs are creamy and barely set.
5. Top with the olives and parsley and serve with the salad.

Diets and allergens

Nutrition per serving

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