Bacalhau à Brás (Easy Portuguese Salt Cod with Eggs & Stick Fries)
If you need an easy, festive, and absolutely foolproof bacalhau recipe for the holidays, this is it. Creamy, cosy, full of flavour, and ready in minutes thanks to batata palha. This is the kind of traditional Portuguese dish that feels special but couldn't be simpler to make!
Equipment
- 1 Large skillet or sauté pan
- 1 Mixing Bowl
Ingredients
- 4 Tablespoons olive oil plus extra for finishing
- 1 large onion thinly sliced
- 1 bay leaf
- 3 garlic cloves minced
- 2 teaspoons pimenta moída
- 3-3½ cups shredded cooked bacalhau (soaked and desalted)
- 4-5 cups batata palha thin fried potato sticks
- 6 large eggs
- Salt to taste
- White pepper to taste
- Dash of milk
- Fresh parsley chopped (for garnish)
- Black olives for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and bay leaf, and sauté until soft and translucent, 2-3 minutes.1 large onion, 4 Tablespoons olive oil, 1 bay leaf
- Stir in the garlic, and cook for about 30 seconds, just until fragrant.3 garlic cloves
- Add the pimenta moída, and mix well.2 teaspoons pimenta moída
- Stir in the shredded bacalhau, and let it cook for a few minutes so it absorbs all the flavour.3-3½ cups shredded
- Add the batata palha, and gently fold to combine. Remove and discard the bay leaf.4-5 cups batata palha
- In a bowl, whisk the eggs with salt, white pepper, and a dash of milk.6 large eggs, Salt, White pepper, Dash of milk
- Reduce the heat to low and pour the eggs into the pan. Fold gently until the eggs are just set and the mixture is creamy and glossy. Do not overcook.
- Remove from the heat and finish with chopped parsley, black olives, and a drizzle of olive oil.Fresh parsley, Black olives
- Serve immediately while warm and creamy.
Notes
Storage: This dish is best served right away. However, if needed, you can store leftovers in an airtight container in the fridge for 2-3 days. Reheat in a pan over low heat on the stovetop, stirring frequently. Add a splash of milk or olive oil as needed to help bring some of the creaminess back to the eggs.
