Bacalhau à Braz

Bacalhau à Brás is a traditional Portuguese dish made with cod. Here is the recipe with an Italian twist.

Ingredients

• 400 g of pre-soaked and shredded salt cod (in Italy, desalted cod is readily available)
• 6 eggs
• 2 medium onions, finely chopped
• 2 cloves of garlic, chopped
• 600 g of patate paille (julienne-cut and fried potatoes) or, alternatively, store-bought fried potato chips
• Extra virgin olive oil (for the Italian version, we use high-quality oil)
• Salt and black pepper to taste
• Chopped fresh parsley
• Black olives to taste (optional, for garnish)

Preparation

1. Begin by heating a generous amount of olive oil in a large pan. Add the chopped onion and garlic and sauté over medium-low heat until they become translucent but not too colored.

2. Add the shredded cod to the pan and cook, stirring occasionally, until it is well combined with the onion and garlic mixture.

3. If you chose to use fresh potatoes, fry them in abundant oil until they are crispy and golden, then remove them from the oil and let them drain on paper towels. If you are using store-bought potato chips, you can skip this step.

4. Beat the eggs in a bowl with a pinch of salt and black pepper.

5. Lower the flame and add the potatoes to the pan with the cod, stirring gently.

6. Pour the beaten eggs into the pan and cook over low heat, stirring frequently, until the eggs begin to set but still retain a creamy consistency.

7. Adjust the salt and pepper if necessary, then sprinkle with chopped fresh parsley.

8. Serve immediately, garnishing each portion with some black olives if desired.

Curiosity

Did you know that Bacalhau à Brás is named after a tavern owner in Lisbon named Brás? It seems that he invented this delicious and simple dish. In Italy, for an extra touch of green, you might also add some chopped fresh basil along with the parsley.