- Prep
- 30 min
- Cook
- 60 min
- Total time
- 90 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Bacalhau à Brás is a traditional dish that combines the intense flavor of cod with the crunchiness of potatoes and the creamy texture of eggs. It is worth it for its richness of flavor and simplicity in preparation.”
What you need to know
- Utiliza batatas raladas em fios finos para uma textura crocante
- Bacalhau desfiado cozido antes de ser incorporado aos ovos
- Mistura de azeitonas pretas adiciona sabor salgado
Ingredients
Main
- 500g of desalted shredded cod
- 4 medium potatoes
- 1 large onion, chopped
- 4 eggs
- 200g of black olives
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped parsley to taste
- For a more intense flavor, use gadus morhua cod.
- Boost the recipe by adding colorful bell peppers to the sauté.
- If you prefer a lighter version, replace the whole eggs with egg whites only.
- Cook the potatoes with the skin on to preserve more nutrients and flavor.
- The dish can be made a day ahead and reheated before serving.
Instructions
Principal
- Start by cooking the potatoes in salted water until they are soft but firm. Next, grate them into fine threads.
- Em uma panela, aqueça o azeite e refogue a cebola até ficar transparente.
- Add the shredded cod and stir well, cooking for about 5 minutes.
- Incorporate the grated potatoes and mix everything, adjusting salt and pepper.
- Beat the eggs in a bowl and pour into the mixture, stirring quickly so the eggs coat all the ingredients.
- Add the olives and keep stirring until the eggs are cooked but still creamy.
- Finish with chopped parsley and serve hot.
Chef's tips
- Cozinhe as batatas com casca para preservar mais nutrientes e sabor
- Use um mix de pimentões vermelho e verde no refogado para variação de sabor
- Adicione a salsa no final para manter suas folhas inteiras
Variations
- Adicione cenouras raladas no refogado para uma textura adicional
- Inclua queijo ralado no final para um sabor mais intenso
- Use azeitonas verdes em vez de pretas para um contraste de sabor
Substitutions
- Use bacalhau seco reconstituído em água salgada se não tiver bacalhau dessalgado
- Substitua azeite de oliva por manteiga para um sabor mais intensificado
- Use ovos mexidos no lugar dos ovos cozidos para uma versão mais leve
How to store
Store leftovers in a glass bowl and cover with plastic wrap. Will last 2-3 days in the refrigerator.
Can it be frozen?
It is not recommended to freeze this recipe, as the cod and potatoes lose texture when thawed.
What to serve with
Serves well with a light green salad or toasted French bread on the side.
Frequently asked questions
Can this recipe be made a day before?
Yes, you can. The dish can be prepared a day ahead and reheated before serving.
What to do if you don't have black olives?
You can use green olives or replace with chopped nuts to maintain the savory flavor.
How can I vary the recipe to make it lighter?
Replace whole eggs with egg whites only, which will make the recipe lighter without compromising the flavor.
Does the cod need to be desalted before use?
Yes, the cod must be desalted before shredding and cooking to ensure it is not too salty.
