Bacalhau à Brás
We soak and desalt the cod ourselves over two days. We shred it by hand and cook it slowly with onion and garlic in olive oil. The matchstick potatoes are fried until just crisp and folded in. We stir in the eggs off the heat so they stay creamy rather than dry. We finish the dish with black olives, parsley and a drizzle of olive oil. This has been on our menu since we opened. We recommend a glass of our House Red with it.
- Price
- €16.50
- Portion
- a full main course, about 380 g per plate.
- Ingredients
- house-desalted salt cod (bacalhau), free-range eggs, matchstick potatoes fried in sunflower oil, onion, garlic, extra virgin olive oil, black olives, flat-leaf parsley, black pepper.
- Allergens
- fish (cod), egg. Naturally gluten-free and dairy-free; the potatoes are fried in a fryer shared with other gluten-free items only.