Slightly adapted from the recipe of Chef Jose Avillez, and inspired by the bacalhau à brás I ate at a restaurant called Solar Moinho de Vento in Porto, Portugal. Don't forget to soak the salt cod overnight, replacing the water one or two times, to make sure the salt cod isn't too salty. —Stephanie Andrews
salted dried cod (boneless, if you can find it)
1 1/4 cups
olive oil, divided
large potato, cut into small matchsticks (about 2 3/4 cups potato sticks)
thinly sliced onion (about 1/2 medium onion)
eggs (for 4 yolks)
cloves garlic, chopped
chopped black olives
Salt and pepper to taste
In This Recipe
Place the dried salt cod in a bowl of cold water overnight. Empty and refill with new water at least twice during this rest. The next day, drain out the water for the last time. Remove the skin and bones from the cod if you couldn’t find it boneless.
Add about 1 cup of oil into a deep pot and warm it over medium-high to high heat. Fry the potatoes in the hot oil until golden and crispy, about 7 to 10 minutes. Once the potatoes are done, remove from the oil with a slotted spoon and place them on a paper towel to drain the excess oil.
Add 1/4 cup oil to a skillet. Add the thinly sliced onion, chopped garlic and bay leaf and sauté together until golden, about 7 minutes. Add the shredded cod in with the onions and garlic and cook for several minutes until the fish absorbs the oil. Add the cooked potatoes and mix together.
Next, lightly whisk the eggs, salt, and pepper together in a bowl. Add the eggs to the fish and potatoes and cook on very low heat until the eggs are soft, about 3 minutes. It’s important to remove the skillet from the heat before the eggs actually solidify (they shouldn’t be scrambled).
Serve hot and garnish with olives and parsley. Enjoy!
Stephanie Andrews is a taco enthusiast, champagne aficionado and believes cake for breakfast is always a good idea. As a full-time jetsetting digital nomad, she hopes to quell her voracious appetite for both writing and eating wherever she lands.