📝 About This Recipe
A true icon of Lisbon's Bairro Alto, this soulful dish transforms humble salt cod into a luxurious, golden scramble of textures. It features delicate flakes of rehydrated cod sautéed with caramelized onions and paper-thin 'palha' (straw) potatoes, all bound together by luscious, creamy eggs. This is Portuguese comfort food at its finest—salty, savory, and utterly irresistible.
🥗 Ingredients
The Cod
- 500 grams Salted Cod (Bacalhau) (thick loins preferred, soaked and desalted)
- 2 pieces Bay Leaves (for poaching)
- 5 pieces Whole Black Peppercorns (for poaching)
The Base and Potatoes
- 2 large Yellow Onions (very thinly sliced into half-moons)
- 3 pieces Garlic Cloves (finely minced)
- 1/2 cup Extra Virgin Olive Oil (use high-quality Portuguese oil if possible)
- 250 grams Potato Straws (Batata Palha) (store-bought or homemade very thin matchstick fries)
The Egg Mixture
- 6 pieces Large Eggs (at room temperature)
- 1/2 teaspoon Sea Salt (adjust based on saltiness of cod)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/2 cup Fresh Parsley (finely chopped)
- 12-15 pieces Black Olives (traditional Portuguese cured olives or Kalamata)
👨🍳 Instructions
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1
Begin by preparing the cod: After soaking the fish for 24-48 hours (changing water 3 times daily), place it in a pot of simmering water with bay leaves and peppercorns for 10 minutes.
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2
Drain the cod and let it cool slightly. Remove any skin and bones, then shred the fish into small, bite-sized flakes using your fingers or two forks. Set aside.
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3
In a large, deep skillet or heavy-bottomed pan, heat the olive oil over medium-low heat. Add the thinly sliced onions.
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4
Sauté the onions slowly for about 10-12 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 to the onions and cook for another 1-2 minutes until fragrant.
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6
Increase the heat to medium and add the shredded cod to the pan. Sauté for 5 minutes, allowing the fish to absorb the flavors of the oil and onions.
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7
In a medium bowl, whisk the eggs with salt and freshly cracked black pepper until well combined but not frothy.
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8
Add the potato straws (batata palha) to the skillet with the cod and onions. Toss gently for 1 minute to ensure the potatoes are evenly distributed and lightly coated in the oil.
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9
Reduce the heat to low. This is the most critical step to ensure a creamy texture rather than a dry scramble.
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10
Pour the whisked eggs over the cod and potato mixture. Stir constantly and gently with a spatula.
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11
Continue cooking for 2-3 minutes. Remove the pan from the heat while the eggs still look slightly wet and glossy; the residual heat will finish the cooking.
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12
Immediately fold in half of the chopped parsley to brighten the dish.
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13
Transfer the mixture to a large serving platter. Garnish generously with the remaining parsley and the black olives.
💡 Chef's Tips
Always taste a small piece of the cod after poaching; if it’s still too salty, soak the flakes in cold milk for 20 minutes before sautéing. The secret to the 'Brás' style is the creaminess, so never use high heat once the eggs are added. If using store-bought potato straws, look for the thinnest ones available for the most authentic texture. For a homemade touch, you can fry your own matchstick potatoes, but ensure they are double-fried for maximum crunch. Don't over-salt the eggs initially, as the cod and olives provide significant salinity.
🍽️ Serving Suggestions
Pair with a chilled glass of Vinho Verde or a crisp Portuguese White from the Douro valley. Serve with a simple side salad of butter lettuce and sliced tomatoes dressed in a light vinaigrette. A crusty sourdough or traditional Portuguese 'papo-seco' roll is perfect for scooping up any remaining bits. Enjoy as a hearty lunch or a traditional dinner centerpiece. Offer a bottle of Piri-Piri oil on the side for those who enjoy a spicy kick.