Salt Cod Scramble (Bacalhau à Brás)
A traditional Portuguese staple loved across Western Europe, bringing rich coastal flavors directly to your dinner table. Naturally gluten-free, this comforting dish features savory flaked cod tossed with crisp straw potatoes and rich, velvety eggs. Pairs perfectly with a crisp green salad and a glass of chilled white wine for a light yet satisfying meal. This classic recipe delivers a delicate balance of salty, savory profiles and a satisfyingly creamy texture.
Ingredients
Base and Fish
Egg Mixture and Garnish
Method
Sauté the Aromatics and Cod
Heat the olive oil in a deep frying pan over medium heat, add the sliced onion and bay leaf, and sauté until soft and translucent.
Stir the minced garlic into the pan, then add the shredded salt cod, pressing down gently and mixing well with the onions to combine the flavors.
Combine and Finish
Stir roughly 2.6 oz of the straw potatoes directly into the cod mixture in the pan.
Whisk the whole eggs, egg yolks, salt, and black pepper together in a bowl until well blended.
Reduce the heat to low, pour the beaten egg mixture into the pan, and stir constantly until the eggs are creamy and barely set.
Remove from heat immediately, fold in the remaining straw potatoes for added crunch, and garnish with chopped fresh parsley and black olives before serving.
Chef's Notes
For a healthier version, reduce the olive oil to {{1|tbsp}} and use just a pinch of salt.