Non-VegetarianPortuguese cuisine Main Course

Ironbound Bacalhau à Brás

Name: Ironbound Bacalhau à Brás
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 lb salt cod; 4 medium Potato; 1 large Onion; 6 large Egg; 0.33 cup Olive oil; 2 clove Garlic; 0.5 cup black olives; 2 tbsp Parsley

Shredded salt cod scrambled with eggs, thin fried potatoes, and onions, a Portuguese classic kept alive in Newark's Ironbound district.

🇺🇸United States· New Jersey

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 4
Difficulty: Medium
Calories: 470 kcal

Ingredients

0 of 8 gathered

Servings

1 lb salt cod — soaked 24 hours, drained, and shredded
4 medium Potato — cut into thin matchsticks
1 large Onion — thinly sliced
6 large Egg — lightly beaten
⅓ cup Olive oil
2 clove Garlic — minced
½ cup black olives — for garnish
2 tbsp Parsley — for garnish

Equipment

•Large skillet
•Mixing bowl

Nutrition

Per serving, approximate

Calories: 470 kcal
fat: 26
carbs: 30
protein: 28
calories: 470

Instructions

1
Fry the potato matchsticks until crisp and golden. Drain them on paper towels.
2
Heat olive oil in a large skillet. Saute the onion and garlic until soft and see-through.
3
Add the shredded salt cod. Cook for 5 minutes, stirring occasionally.
4
Gently fold in the fried potatoes. Toss to combine them with the cod and onions.
5
Turn the burner down to low heat. Pour in the beaten eggs.
6
Stir gently and constantly. Cook until the eggs are just set into soft, creamy curds.
7
Take the skillet off the heat immediately so the eggs do not overcook.
8
Top with black olives and chopped parsley before serving.

Chef's tips

Soak the salt cod for at least 24 hours, changing the water several times, to remove extra salt. Stir the eggs gently over low heat so they stay creamy instead of rubbery.