Bacalhau à Brás - Brás-style Salt Cod
Bacalhau `a Brás is a traditional specialty from Portugal where shredded salted cod, onions, garlic eggs, matchstick fried potatoes and black olives are all mixed together. It is believed it was created in a tavern in an old neighborhood, Bairro Alto, in Lisbon and that it is named after the tavern owner. The preparation method is so popular that it is used in other dishes other than cod – namely chicken, sardines, and mushrooms.
1 lb (450 grams) Salt Cod
½ cup canola or grapeseed oil
1 large potato, peeled and cut into matchsticks
¼ cup olive oil, divided
1 medium sized yellow onion, thinly sliced
2 garlic cloves, minced
6 eggs, lightly beaten
20 black olives
2 tablespoons chopped parsley
Place the cod in a 9 x 13 baking dish, at least 24-36 hours prior to cooking and cover with cold water to de-salt. Place in the refrigerator and change the water every eight hours. Remove the fish from the water and pat dry. Shred into pieces and set aside.
Heat the canola oil in deep skillet (about 12 inches in diameter) and fry the potatoes in batches. When the potatoes are golden in color, remove them from the oil and drain them on paper towels.
Heat half of the olive oil in a 3-quart sauté pan and sauté the onions until they are soft and translucent. Add the garlic and cook for another minute. Add the remaining olive oil and the shredded the cod and cook for 3-4 minutes. Add the potatoes and the lightly beaten eggs and mix well.
Garnish with the black olives and parsley and serve immediately.