Ingredients:

  • 12 oz (340 g) Soaked, desalted salt cod loin
  • 4 cups (950 ml) Water or Milk (for poaching)
  • 4 Tbsp (60 ml) good quality Olive Oil, divided
  • 1 medium (150 g) Brown or Yellow Onion, thinly sliced (julienne)
  • 2 large Garlic Cloves, finely minced
  • 1 Bay Leaf (optional)
  • 7 oz (200 g) Matchstick French Fries or pre-cut potato straws
  • 8 Large Eggs, lightly whisked
  • ½ tsp Black Pepper, freshly ground
  • Pinch Fine Sea Salt (optional, taste cod first)
  • ¼ cup Fresh Flat-Leaf Parsley, roughly chopped
  • 12 Black Olives (pitted, whole or sliced)

Instructions:

  1. Preparing the Cod: Place the soaked cod in a saucepan with water or milk. Bring to a gentle simmer for 5–7 minutes until cooked through and opaque. Drain the cod immediately. Once cool, flake the cod into small, bite-sized pieces, removing any skin or bones. Set aside.
  2. Sautéing the Aromatics: Heat 3 Tbsp (45 ml) of olive oil in a large non-stick pan over medium-low heat. Add the bay leaf (if using). Add the julienned onion and cook slowly for 8–10 minutes until deeply softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant. Remove and discard the bay leaf.
  3. Combining Cod and Potatoes: Increase the heat slightly to medium. Add the flaked cod to the onion mixture. Sauté gently for 2–3 minutes until the cod is heated through. Add the matchstick potatoes and stir to combine all ingredients thoroughly. Cook for 1 minute.
  4. The Creamy Scramble: Reduce the heat to the lowest setting possible. Pour the lightly whisked eggs (seasoned only with black pepper) over the cod and potato mixture. Immediately begin stirring and folding the mixture gently and continuously with a spatula for 1–2 minutes until the eggs are just set, creamy, and wet (do not overcook).
  5. Finishing and Serving: Remove the pan from the heat immediately. Taste the mixture and add a pinch of salt only if necessary. Stir in half of the chopped parsley. Transfer the Bacalhau à Brás immediately to warmed plates. Garnish generously with the remaining fresh parsley and the black olives. Serve straight away.