Traditional Bacalhau à Brás

This method of making Bacalhau à Brás is different from the usual recipe with straw potatoes.
Since the cod is not pre-cooked, it retains a more intense and saltier flavor.
If the cod fillets are thick, I advise removing the salt from the seasoning of the potatoes and eggs.
I hope you like it, enjoy your meal!

Neuza Costa

5 April, 2024

Ingredients:

• 600 g (21 oz) of desalted cod, cleaned of skin and bones, and cut into 1 cm (0.4 inch) cubes
• 750 g (26.5 oz) of potatoes, cut into 1 cm (0.4 inch) cubes
• 6 eggs
• 70 ml (2.4 fl oz) of olive oil
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 1 bay leaf
• 150 g (5.3 oz) of chorizo, cut into cubes
• Black olives, to taste
• Chopped parsley, to taste
• Fine salt, to taste (if the cod is very salty, do not use salt in this recipe)
• Salt, to taste
• Pepper, to taste
• Oil for frying

Instructions:

1. Fry the potatoes in hot oil.
   Once fried, remove them and place them on a plate lined with paper towels.
   Season with a little fine salt.
2. Crack the eggs into a bowl.
   Season with a pinch of salt and pepper.
   Whisk together.
3. In a pot, heat the olive oil, onion, garlic, and bay leaf over medium heat.
   Stir and let it sauté without browning.
4. Add the chorizo to the sauté and let it cook for a bit.
   Then add the cod cubes.
   Mix and fry for 2 minutes.
5. After 2 minutes, mix in the potato.
   Pour over the eggs.
   Stirring continuously, cook over medium heat until the eggs are set.
6. And it's ready to serve.
   Serve sprinkled with chopped parsley and black olives.

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