Bacalhau a Bras


600g bacalhau

1 kilo potatoes

4 large onions

4 cloves garlic

6 eggs

vegetable oil

olive oil

copped parsley

salt and pepper

black olives

Remove the salt from the bacalhau. See recipe Pasteis de Bacalhau on how to do this.

Boil some water and place the bacalhau into it for just two or three minutes then remove. Clean the bacalhau by taking off the skin and bones. Then shread it into small threads.

Cut the potatoes into thin chips and fry them in batches in vegetable oil. Leave them on kitchen paper to drain. Meanwhile cut the onions into thin slices and fry gently in a pan with olive oil. Add crushed garlic and fry gently for about five minutes until translucent, not allowing them to get too brown. Then remove from the pan. Then add the shreaded bacalhau to the same pan and fry for a few minutes. Return the garlic and onion to the pan and the potato chips and mix thoroughly. Remove from the heat.

Beat the eggs and add them to the pan. Cook the bacaulhau mixture with the eggs very gently, mixing all the time. Allow the eggs to cook but to remain soft.

Short cuts

It is possible to buy bacalhau these days that has already had the salt removed and even comes in small pieces which are easier to shread. You can also buy ready cut frozen potato chips which simply need to be fried. It it is much less labour intensive and saves time.

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