Bacalhau à Brás
Salt cod, crisp potatoes and creamy egg combine in this brilliantly simple Portuguese classic.
Ingredients
- 500 g desalted salt cod
- 600 g potatoes
- 2 large onions, finely sliced
- 2 garlic cloves, finely chopped
- 6 eggs
- 3 tbsp olive oil
- 100 g black olives
- 2 tbsp chopped flat-leaf parsley
- vegetable oil, for frying
- freshly ground black pepper
Instructions
- Poach the soaked salt cod in gently simmering water for 8–10 minutes. Drain, remove any skin and bones, and flake the fish.
- Peel the potatoes and cut them into very fine matchsticks. Fry until crisp and golden, then drain thoroughly.
- Heat the olive oil in a large frying pan. Add the onions and garlic and cook gently for 8–10 minutes until soft.
- Add the flaked cod and cook for another 3–4 minutes.
- Fold in the crisp potatoes.
- Beat the eggs with plenty of black pepper and pour them into the pan.
- Stir gently over a low heat until the egg is just cooked but still soft and creamy.
- Finish with parsley and black olives and serve immediately.
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Nutrition
728
Calories
24G
Fat
5G
Saturates
4G
Sugars
9284G
Salt
91G
Protein
33G
Carbs
5G
Fibre
ⓘ UK Government Reference Intakes (RIs).
