Traditional Bacalhau à Brás

Neuza Costa

5 April, 2024

This method of making Bacalhau à Brás is different from the usual recipe with straw potatoes.
Since the cod is not pre-cooked, it retains a more intense and saltier flavor.
If the cod fillets are thick, I advise removing the salt from the seasoning of the potatoes and eggs.
I hope you like it, enjoy your meal!

Ingredients

• 600 g (21 oz) of desalted cod, cleaned of skin and bones, and cut into 1 cm (0.4 inch) cubes
• 750 g (26.5 oz) of potatoes, cut into 1 cm (0.4 inch) cubes
• 6 eggs
• 70 ml (2.4 fl oz) of olive oil
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 1 bay leaf
• 150 g (5.3 oz) of chorizo, cut into cubes
• Black olives, to taste
• Chopped parsley, to taste
• Fine salt, to taste (if the cod is very salty, do not use salt in this recipe)
• Salt, to taste
• Pepper, to taste
• Oil for frying

Instructions

1. 1
   Fry the potatoes in hot oil.
   Once fried, remove them and place them on a plate lined with paper towels.
   Season with a little fine salt.

   Mark as done
2. 2
   Crack the eggs into a bowl.
   Season with a pinch of salt and pepper.
   Whisk together.

   Mark as done
3. 3
   In a pot, heat the olive oil, onion, garlic, and bay leaf over medium heat.
   Stir and let it sauté without browning.

   Mark as done
4. 4
   Add the chorizo to the sauté and let it cook for a bit.
   Then add the cod cubes.
   Mix and fry for 2 minutes.

   Mark as done
5. 5
   After 2 minutes, mix in the potato.
   Pour over the eggs.
   Stirring continuously, cook over medium heat until the eggs are set.

   Mark as done
6. 6
   And it's ready to serve.
   Serve sprinkled with chopped parsley and black olives.

   Mark as done

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