Bachla Bras

Originally a Portuguese recipe, a variation of this salted cod and potato recipe is fairly common throughout Europe. This recipe will serve a crowd, but is easily halved.

Ingredients

  • 3 lb dried salted cod
  • olive oil
  • 1 lb russet potatoes peeled and cut into matchstick-size julienne
  • about 6 c.
  • 2 large onions thinly sliced
  • 1-2 bay leaves
  • 12 large eggs
  • ½ t. salt
  • ½ t. freshly ground black pepper
  • 4 T. chopped flat-leaf parsley
  • 18 black Kalamata olives

Instructions

  • Rinse the dried fish and place in a large bowl with enough cold water to cover. Leave for 3 days, changing the water 2-3 times a day.
  • Drain the fish and place in a large saucepan.
  • Cover with water, bring to a boil, and simmer until the fish flakes easily, about 15-20 minutes.
  • Drain, cool and then flake the fish, discarding any bones. Set aside.
  • Heat (medium-high) 4-5 T. olive oil in a large heavy skillet. Cook the potatoes in batches until golden and crisp, 7-10 minutes a batch.
  • With a ‘spider’ or slotted spoon, remove the potatoes to paper towels to drain.
  • Salt the potatoes lightly while still hot.
  • Add another splash of olive oil to the skillet and add the onion and bay leaves; sauté until soft and slightly coloured, about 15 minutes.
  • Discard bay leaves and lower heat to low.
  • Add another 2 T. olive oil to onions and mix in the flaked fish and potatoes.
  • Whisk the eggs with 3 T. chopped parsley, salt and pepper until well blended.
  • Slowly add the egg mixture to the potato and onion in the skillet and cook for about 3-5 minutes over medium-low heat, stirring occasionally, until eggs are softly set.
  • Transfer the egg/potato mixture to a platter and garnish with the olives and 1 T. parsley.

Notes

Rinse the dried fish and place in a large bowl with enough cold water to cover. Leave for 3 days, changing the water 2-3 times a day.
Drain the fish and place in a large saucepan.
Cover with water, bring to a boil, and simmer until the fish flakes easily, about 15-20 minutes.
Drain, cool and then flake the fish, discarding any bones. Set aside.
Heat (medium-high) 4-5 T. olive oil in a large heavy skillet. Cook the potatoes in batches until golden and crisp, 7-10 minutes a batch.
With a ‘spider’ or slotted spoon, remove the potatoes to paper towels to drain.
Salt the potatoes lightly while still hot.
Add another splash of olive oil to the skillet and add the onion and bay leaves; sauté until soft and slightly coloured, about 15 minutes.
Discard bay leaves and lower heat to low.
Add another 2 T. olive to onions and mix in the flaked fish and potatoes.
Whisk the eggs with 3 T. chopped parsley, salt and pepper until well blended.
Slowly add the egg mixture to the potato and onion in the skillet and cook for about 3-5 minutes over medium-low heat, stirring occasionally, until eggs are softly set.
Transfer the egg/potato mixture to a platter and garnish with the olives and 1 T. parsley.