Equipment
* optional
Ingredients
Salt Cod Base
- 400 g dry salt cod (bacalhau), thick center cut preferred
Vegetables & Aromatics
- 500 g waxy potatoes, peeled
- 2 yellow onion, thinly sliced into half-moons
- 3 garlic, minced
Eggs & Binders
- 6 large eggs, beaten
Oils & Seasoning
- 1000 ml neutral frying oil
- 60 ml extra virgin olive oil
- sea salt
- black pepper, freshly ground
Garnish
- 50 g black olives, pitted
- 15 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Place the dry salt cod in a large bowl and cover completely with cold water. Refrigerate for 48 hours, draining and replacing the water with fresh cold water every 12 hours to draw out the excess salt.
Drain the desalted cod and place it in a saucepan. Cover with fresh water and bring to a gentle boil over medium heat. Simmer until the fish becomes opaque and flakes easily, about 10 minutes.
Using a slotted spoon, remove the cod from the water and transfer to a plate to cool slightly. Carefully peel away and discard all skin and bones. Use your fingers to shred the flesh into small, bite-sized flakes.
Using a mandoline or a very sharp knife, cut the peeled waxy potatoes into exceptionally fine matchsticks (batata palha), about 2 millimeters thick. Plunge the cut potatoes into a bowl of cold water to rinse off excess starch, then drain well and pat them completely dry with a clean kitchen towel.
Pour the neutral frying oil into a deep heavy pot to a depth of 5 centimeters. Heat the oil to 180°C/350°F. Fry the potato matchsticks in small batches, stirring occasionally, until they are golden and crispy, about 3 to 4 minutes per batch. Transfer to a paper towel-lined tray and season very lightly with sea salt.
In a large wide skillet, heat the extra virgin olive oil over medium heat. Add the thinly sliced onions and slowly cook until they are thoroughly softened, translucent, and just beginning to turn golden, about 10 minutes. Stir in the minced garlic and cook for 1 additional minute.
Add the shredded cod to the skillet with the onions and garlic. Stir continuously for 3 minutes to coat the fish in the infused oil and allow the flavors to marry.
Add the fried potato matchsticks to the skillet, reserving a small handful for garnishing later. Gently toss everything together until the potatoes are evenly distributed among the cod and onions.
Beat the large eggs in a mixing bowl and season with freshly ground black pepper. Reduce the skillet heat to the lowest possible setting. Pour the eggs over the cod mixture, stirring and folding constantly. Cook just until the eggs thicken into a creamy, custard-like consistency but remain wet and softly scrambled, about 1 to 2 minutes. The residual heat will finish cooking them.
Immediately transfer the entire mixture from the hot skillet to a serving platter to prevent the eggs from overcooking. Garnish with the reserved crispy potatoes, pitted black olives, and finely chopped fresh parsley. Serve immediately.
Chef's Notes
- The secret to a perfect à Brás is treating the eggs as a binder or sauce rather than a scramble. They should emulsify the olive oil, starch from the potatoes, and the cod into a cohesive, velvety texture.
- Batata palha must be exceptionally thin to crisp rapidly without absorbing excess oil. If you are short on time, high-quality artisanal store-bought potato sticks can be used, but frying fresh yields a vastly superior flavor.
- Do not skip plunging the cut potatoes into cold water. Removing the surface starch prevents them from clumping together in the frying oil and ensures maximum crispness.
Storage
Refrigerator: 2 days — Store in an airtight container. The potatoes will lose their crunch and the eggs will firm up.
Reheating: Reheat gently in a skillet over low heat with a splash of olive oil to prevent drying out, though the creamy texture will be lost.
