How to make it
6 steps. Take it one step at a time.
If preparing potatoes from scratch
If preparing potatoes from scratch, fry the potato shoestrings in hot vegetable oil until golden and crispy. Drain on paper towels and set aside.
10 minHeat the olive oil
In a large skillet or wide pan, heat the olive oil over medium heat. Add the sliced onions and minced garlic, sautéing until they are soft and translucent, but not browned.
8 minAdd the shredded cod
Add the shredded cod to the pan with the onions. Stir well and cook for a few minutes so the flavors meld.
5 minGently fold in the fried potato shoestrings
Gently fold in the fried potato shoestrings. Mix carefully so they incorporate into the fish and onion mixture.
2 minPour the beaten eggs
Pour the beaten eggs over the mixture. Reduce heat to low and stir constantly but gently until the eggs are cooked and creamy. Season with pepper and a little salt if needed.
3 minRemove from heat immediately
Remove from heat immediately. Garnish with black olives and fresh chopped parsley. Serve hot.
A little kitchen wisdom
The secret to a great Bacalhau à Brás is the texture of the eggs; they should be creamy and slightly moist, not dry like a firm scramble. Always use high-quality olive oil for the best flavor.
