Bacalhau à Brás with Fresh Greens

A traditional Portuguese dish featuring shredded cod, thinly fried potatoes, and scrambled eggs, creating a savory and satisfying 'stir-fry' texture, served with a simple green salad.

• Prep: 25 min
• Cook: 20 min
• Total: 45 min
• Servings: 6
• Cuisine: Portuguese
• Difficulty: Easy

Dietary

• Pescatarian
• Nut-Free
• High-Protein
• Low-Sugar

Tags

• sauté
• classic
• comfort food
• crowd-pleaser
• fresh

Ingredients

• 1 pound cod (desalted, flaked)
• 6 tablespoon olive oil (divided, extra virgin and extra virgin, for salad dressing)
• 1 yellow onion (large, thinly sliced)
• 3 clove garlic (minced)
• 1.5 pound frozen shoestring French fries
• 8 eggs (large, beaten)
• 0.25 cup fresh parsley (chopped)
• 0.5 cup black olive (pitted, sliced)
• 0.5 teaspoon salt (kosher, or to taste)
• 0.25 teaspoon black pepper (freshly ground, or to taste)
• 6 cup mixed greens
• 1 tablespoon red wine vinegar

Instructions

1. If using salt cod that isn't desalted, soak it in cold water for at least 24 hours, changing the water several times. Once desalted, flake the cod into small pieces, ensuring no bones or skin remain.
2. Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium heat. Add the thinly sliced yellow onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the flaked desalted cod to the skillet and cook for 3-5 minutes, breaking it up with a spoon, until heated through. Set aside.
4. In a separate large frying pan, cook the frozen shoestring French fries according to package directions until golden brown and crispy. Alternatively, you can bake them in the oven. Drain on paper towels.
5. Return the cod and onion mixture to the skillet over medium-low heat. Stir in the crispy shoestring fries.
6. Pour the beaten eggs evenly over the mixture. Stir continuously with a wooden spoon for 3-5 minutes, until the eggs are just set and creamy, but not dry. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Stir in the chopped fresh parsley and sliced black olives.
7. For the salad, gently toss the mixed greens with 2 tablespoons olive oil and red wine vinegar. Season with a pinch of salt and pepper.
8. Serve the Bacalhau à Brás immediately with the fresh mixed green salad on the side.

Notes

If fresh potatoes are preferred, thinly julienne 1.5 pounds of Yukon Gold potatoes and fry them in olive oil until golden and crispy before adding to the dish. To prevent the eggs from becoming overcooked and dry, remove the skillet from the heat as soon as they are mostly set but still slightly moist.

Nutrition (per serving)

• Calories: 600
• Protein: 38 g
• Carbohydrates: 45 g
• Fat: 30 g
• Fiber: 3 g
• Sodium: 750 mg
• Saturated Fat: 6 g
• Sugar: 4 g
• Cholesterol: 300 mg