Bacalhau à Brás with crispy potato
Flaked salt cod, soft scrambled egg and crisp matchstick potatoes, the Lisbon dish everyone loves.
- Time40 min plus soaking
- LevelMedium
- Costabout £3.41 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the salt cod in plenty of cold water in the fridge for 24 to 48 hours, changing the water 3 or 4 times. Taste a flake: it should be pleasantly salty, not harsh.
- 2
Put the cod in a pan of cold water, bring to a gentle simmer and cook for 5 minutes. Drain, remove skin and bones and flake the fish.
5 min - 3
Pat the potato matchsticks very dry. Shallow fry in 3 tbsp of the oil in batches for 5 minutes until golden and crisp. Drain on kitchen paper.
5 min - 4
In a wide pan, soften the onion and garlic in the remaining oil for 8 minutes until sweet.
8 min - 5
Stir in the cod and cook for 2 minutes. Fold in the potatoes.
- 6
Pour in the beaten egg and stir over a low heat for 1 to 2 minutes until just creamy and barely set. Scatter with olives, parsley and pepper and serve straight away.
2 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.