📝 About This Recipe
Hailing from the heart of Portuguese comfort cooking, Bacalhau à Assis is a sophisticated variation of the beloved Brás style, distinguished by the addition of savory cured ham. This dish features delicate flakes of salt cod sautéed with paper-thin 'palha' potatoes and silky scrambled eggs, creating a rich, textural masterpiece. It is a testament to the Portuguese ability to transform simple pantry staples into a festive, golden feast that warms the soul.
🥗 Ingredients
The Cod and Aromatics
- 500 grams Salted Cod (Bacalhau) (soaked for 24-48 hours, skinned, deboned, and shredded)
- 4 tablespoons Extra Virgin Olive Oil (high quality Portuguese oil preferred)
- 2 large Yellow Onions (thinly sliced into half-moons)
- 3 Garlic Cloves (minced)
- 1 Bay Leaf (fresh or dried)
The Flavor Boosters
- 100 grams Presunto (Portuguese Cured Ham) or Prosciutto (cut into thin strips or small cubes)
- 6 Large Eggs (beaten lightly with a pinch of salt)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
The Potatoes and Garnish
- 250 grams Batata Palha (Straw Potatoes) (store-bought or homemade very thin matchstick fries)
- 1/2 cup Fresh Parsley (finely chopped)
- 12-15 Black Olives (whole, traditionally cured)
👨🍳 Instructions
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1
Ensure your cod has been properly desalted by soaking in cold water for at least 24 hours, changing the water every 6-8 hours. Drain and pat dry.
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2
Place the cod in a pot of simmering water for 5-7 minutes. Remove, let cool slightly, and shred into small flakes, carefully removing any stray bones or skin.
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3
In a large, heavy-bottomed skillet or wide pot, heat the olive oil over medium-low heat. Add the sliced onions and the bay leaf.
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4
Sauté the onions slowly for about 10 minutes until they are soft, translucent, and just beginning to turn golden. Do not brown them too deeply.
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5
Add the minced garlic and the strips of presunto (ham) to the onions. Sauté for another 2-3 minutes until the ham releases its fat and becomes fragrant.
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6
Add the shredded cod to the skillet. Stir well to combine with the onions and ham, allowing the fish to absorb the flavors for about 5 minutes.
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7
Season the mixture with freshly cracked black pepper and a pinch of nutmeg. Be cautious with salt, as the cod and ham are naturally salty.
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8
Add the straw potatoes (batata palha) to the skillet. Gently toss them with the cod mixture until they just start to soften from the moisture of the fish.
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9
In a bowl, whisk the eggs lightly. Lower the heat to the lowest setting to ensure the eggs don't scramble too quickly or become dry.
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10
Pour the beaten eggs over the mixture. Stir constantly and gently with a spatula, lifting from the bottom.
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11
The goal is a creamy, moist consistency. Remove the pan from the heat while the eggs still look slightly 'wet'—the residual heat will finish cooking them to a silky ribbon texture.
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12
Immediately fold in half of the chopped parsley to add a burst of freshness.
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13
Transfer the Bacalhau à Assis to a large serving platter. Garnish generously with the remaining parsley and the black olives.
💡 Chef's Tips
Always taste the cod before adding extra salt; the residual salt in the fish and the presunto is usually sufficient. For the creamiest texture, use the freshest eggs possible and keep the heat very low during the final stage. If you can't find Portuguese Presunto, a high-quality Serrano ham or Prosciutto is an excellent substitute. If making your own straw potatoes, soak the julienned potatoes in ice water for 30 minutes to remove starch before deep-frying for maximum crunch. Never overcook the eggs; the dish should be moist and golden, not dry like an omelet.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vinho Verde to cut through the richness of the eggs and olive oil. Serve alongside a simple green salad dressed with a sharp lemon vinaigrette. A side of crusty sourdough or traditional Portuguese 'pão de milho' is perfect for cleaning the plate. Finish the meal with a classic Pastel de Nata and a strong espresso (bica).