Main course

Bacalhau à Brás

A dish that combines flaked salt cod, fine crisp potato sticks, sweet onion, and softly set eggs with black olives and parsley.

What you’ll need

• salt cod: 700 g
• potatoes: 900 g
• onion: 250 g
• eggs: 8 pcs
• olive oil: 80 ml
• black olives: 100 g
• parsley: 25 g
• vegetable oil for frying: 900 ml
• black pepper: 3 g

How to make it

1. Rinse the surface salt from the cod and cover it generously with cold water. Desalt for 24-36 hours only in the refrigerator, changing the water every 8 hours; poach and taste a thin piece to assess the salt.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.