Ingredients:

  • 1 pound (450 g) Dried, Salted Cod Fillet (Skin on or off)
  • 3 cups (750 ml) Milk or Water (for poaching)
  • 1/2 cup (120 ml) Extra Virgin Olive Oil
  • 2 large Yellow Onions, thinly sliced
  • 3 medium Garlic Cloves, minced
  • 5 oz (150 g) Fine Matchstick Potatoes (Batata Palha)
  • 8 large Eggs
  • 2 Tbsp (30 ml) Fresh Parsley, finely chopped
  • 1/4 cup (60 ml) Black Olives, pitted and sliced (ideally Galega or Kalamata)
  • Black Pepper, to taste
  • Salt (Use sparingly, only if needed)

Instructions:

  1. Desalt the Cod: Place the dried cod fillet in a large bowl submerged in cold water. Refrigerate for 24–48 hours, changing the water 3–4 times daily. (This is non-negotiable for flavor balance.)
  2. Poach the Cod: Once desalted, rinse the cod. Place it in a small saucepan and cover with milk or water. Bring to a gentle simmer (do not boil hard) and poach for 5–7 minutes, or until the fish flakes easily.
  3. Flake and Prep: Drain the fish immediately. Once cool enough to handle, meticulously remove any skin and bones. Flake the cod into small, fine pieces. Set aside.
  4. Sauté the Onions: Heat the olive oil in the large skillet over medium-low heat. Add the sliced onions and a tiny pinch of salt. Sauté slowly for 10–15 minutes until the onions are completely soft, translucent, and sweet—you do not want color here.
  5. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  6. Introduce the Fish: Increase the heat slightly to medium. Add the flaked cod to the onion mixture. Toss gently and cook for 2–3 minutes, ensuring the cod is heated through and coated in the olive oil mixture.
  7. Add Potatoes: Fold in the matchstick potatoes (batata palha). Cook briefly (1 minute), tossing gently to heat them up and allow them to absorb some of the oil and flavor. The goal is to warm them, maintaining their crunch, not soften them.
  8. Prepare the Eggs: In a separate bowl, whisk the 8 large eggs vigorously with a generous grind of black pepper until light and frothy. Do not add salt yet.
  9. The Scramble: Reduce the heat to low. Pour the whisked eggs over the fish and potato mixture.
  10. Cook and Fold: Let the eggs sit for about 30 seconds to set slightly around the edges. Using a spatula, push the cooked egg from the edges toward the center, folding gently but quickly. Cook for only 1–2 minutes total. Stop cooking when the eggs are still glossy and slightly underdone (creamy texture is the aim).
  11. Finish: Immediately remove the skillet from the heat. Fold in the chopped parsley and sliced olives. Taste and only add extra salt if absolutely necessary.
  12. Serving: Transfer the Bacalhau à Brás to warm serving plates immediately. Garnish with a final sprinkle of fresh parsley and a few extra black olives. Serve straight away.