Bacalhau à Brás (Scrambled Eggs with Cod & Fries)

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This is one of my dear friend’s favorite cod dishes. She told me that growing up in Portugal, she would have cod at least once per week. Cod is such a staple in the Portuguese cuisine that you will you find it on almost every restaurant menu across the country. They LOVE IT so much that they have at least 365 different cod dishes, one for each day of the year!😲🇵🇹😋

1 lb dried salt cod, boned
4 tablespoons extra virgin olive oil, plus extra
1 large onion, sliced thin
3 garlic cloves, minced
6 eggs
1/3 cup fresh parsley, chopped
1/2 bag French fries (Ore-Ida), or 2 cups homemade fries
1/2 cup black olives
1/4 teaspoon paprika
1/8 cayenne pepper (optional)
Black pepper

Place the cod in a large bowl, add enough water to cover, and soak the salt cod in the refrigerator for 24 hours to 48 hours, depending on the thickness of the cod. You are making a salt water brine when you do this. Change the water several times, or until the cod is no longer salty. Taste a small piece after soaking it for 24 hours to test the saltiness of it. Soak it longer in the brine, if desired, up to 48 hours total.

Remove the skin, bones and shred the cod. Place the cod in a colander to drain for 30 minutes.

Preheat the oven and bake the fries as instructed by the packaging. If making homemade fries, start frying them at this point. Do not add salt. Once cooked, set them aside.

In a large frying pan, heat three tablespoons of olive oil, add the onions, stir fry for a few minutes, add the garlic, and fry until the onions are glossy. Then, add the shredded cod and the rest of the olive oil. Beat the eggs, pour them over the onions and cod, and fold to incorporate all ingredients. Add more olive oil as needed. Add the paprika, cayenne pepper, black pepper, parsley, and the French fries. TIP: Add a couple of tablespoons of milk if you find the cod salty.

Cook for a few minutes and stir frequently until the eggs are fully cooked. Garnish the plate with black olives. It goes great with a fresh green salad. Serves 4-6