Bacalhau à Brás confitado em azeite de oliva com batata chips

Bacalhau à Brás confit in olive oil with potato chips

BOSS: Raphael Despirite


  • 500g desalted cod, in pieces
  • 750ml to 1L olive oil (enough to cover the cod)
  • 1 large onion, finely sliced
  • 3 garlic cloves, chopped
  • 4 eggs
  • Chopped parsley to taste
  • Salt and black pepper to taste
  • 200g potato chips


  1. Confection the Cod:
  • In a deep pan or frying pan, place the cod pieces and pour in the olive oil until it covers them completely.
  • Heat the olive oil over very low heat, allowing the cod to cook slowly for around 40-50 minutes, or until it is soft and easily shredded.
  • Remove the cod from the oil and shred it, removing any bones. Reserve.
  • Also reserve about 3 tablespoons of the olive oil used for the confit.

  1. Preparation of the Sauté:
  • In a large frying pan, add the 3 tablespoons of reserved olive oil and heat over medium heat.
  • Add the onion and garlic and sauté until the onion is translucent.

  1. Incorporation of Cod and Eggs:
  • Add the shredded cod to the pan and mix well.
  • In a bowl, lightly beat the eggs and season with a little salt and black pepper.
  • Reduce the heat to medium-low and pour the eggs over the cod in the skillet. Stir continuously, ensuring that the eggs form a creamy consistency with the cod.

  1. Finishing with Potato Chips:
  • When ready to serve, place the Bacalhau à Brás on individual plates or a platter.
  • Add the potato chips on top, ensuring a crunchy texture.
  • Finish with chopped parsley

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