Cod à Brás

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the recipe

Born in the urban environment of Lisbon, Cod à Brás shows how simple ingredients can turn into a memorable dish.

The correct texture is creamy: the eggs envelop the cod and the potato without drying out, creating a comforting and very aromatic mixture.

Some households use more parsley, others emphasize the onion or prefer homemade potato. The essential thing is to respect the balance between cod, eggs, and olive oil.

Ingredients

• 500 g of desalted and shredded cod
• 700 g of thin straw potatoes, fried or baked
• 1 large onion, sliced
• 3 cloves of garlic, chopped
• 6 eggs
• 80 ml of olive oil
• Chopped parsley to taste
• Black olives for garnish
• Salt and black pepper to taste

Preparation method

1. Heat the olive oil in a large skillet and sauté the onion slowly until soft and translucent.
2. Add the garlic and the shredded cod, stirring for a few minutes so that the fish absorbs the oil and aromas.
3. Add the straw potatoes and mix carefully, without breaking them too much.
4. Beat the eggs with a little pepper and pour over the mixture over low heat.
5. Gently stir until the eggs are creamy, still moist, and remove from heat before they dry out.
6. Finish with parsley and black olives.

Tips from Empório Portugal

• Use well-desalted cod so you don't need to correct with too much water or potato.
• Low heat is crucial to maintain the creamy texture of the eggs.
• If using ready-made straw potatoes, choose a firm and lightly salted version.

Possible substitutions in Brazil

• In Brazil, artisanal straw potatoes can be replaced with good quality straw potatoes.
• Portuguese olives can be swapped for national black olives with a mild flavor.

Pairing

White Vinho Verde or young Portuguese white wine. Content intended for those over 18 years old. Drink responsibly.