Portugal's beloved salt cod preparation, combining shredded fish with straw potatoes and bound with egg—created by a Lisbon tavern keeper named Brás.
Ingredients
- 400g salt cod (bacalhau)
- 400g potatoes (julienned)
- 6 eggs
- 2 onions (sliced)
- 3 garlic cloves
- 100ml olive oil
- black olives
- parsley
Instructions
1
Desalting
Soak cod in cold water, changing 3-4 times over 24 hours. Shred into flakes, removing bones and skin.
2
Potatoes
Fry julienned potatoes in oil until golden and crisp. Drain on paper.
3
Aromatics
In large skillet, sauté sliced onions in olive oil until caramelized (15 mins). Add garlic.
4
Cod
Add shredded cod, sauté 5 minutes.
5
Binding
Add fried potatoes, toss gently. Pour beaten eggs over, stirring constantly off heat until eggs creamy-coat the mixture but don't scramble fully.
6
Garnish
Top with black olives and chopped parsley. Serve with salad.