A favorite Portuguese dish, bacalhau à Brás combines salt cod with thin fried potato strips and eggs. Garnished with olives and parsley, it is one of the country’s best-known salt cod recipes.
Cook the onion and garlic in olive oil over medium heat for 8 minutes, until softened.
Add the flaked salt cod and cook over medium heat for 8 minutes.
Add the fried potatoes and stir for 2 minutes.
Add the beaten eggs and cook over low heat, stirring constantly, for 4–5 minutes, until creamy. Do not overcook them or the eggs will become firm and lose their creamy texture.
Serve hot, sprinkled with olives and parsley.
Best eaten fresh. Store in the refrigerator for 1 day and reheat briefly over low heat. Allergens: contains eggs and fish, according to the ingredient list. Check product labels for other allergens in packaged products.
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