Fish & SeafoodDifficulty: medium
Bacalhau à Brás (Salt Cod With Potatoes & Eggs)
Lisbon classic of salted cod with onions, crispy shoestring potatoes and creamy eggs, finished with parsley and olives.
20
Prep Time
25
Cook Time
4
Servings
Ingredients
Instructions
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1Fry potatoes in neutral oil at 170–175°C until lightly golden; drain on paper towels and season with a pinch of salt.
2In a wide skillet, warm olive oil over medium heat. Add onions and cook 8–10 min until soft; add garlic for 30 sec.
3Add flaked cod and cook 2–3 min until just opaque.
4Lower heat, pour in beaten eggs and fold gently until creamy (1–2 min).
5Off the heat, fold in the fried potatoes to keep them crisp. Finish with olives and parsley; adjust salt & pepper and serve immediately.
6Instrução
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