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Bracalo a Bras

Yields4 Servings

Freddy Bird ropes in David Menendez who owns Bristol based Mevalco for this month's recipe...

 4 large Maris Piper potatoes, peeled
 1 large Spanish onion
 extra virgin olive oil
 2 garlic cloves, chopped
 8 medium eggs
 450g salted cod loin pieces, desalted
 and torn into small flakes
 8 tbsp fresh parsley, chopped
 8-10 pitted black olives

Cut the potatoes into quarters, then slice into pieces 2mm thick(ish). Put them in a bowl of water for 30 minutes to release the starch.


Peel the onion, cut it in half and then into strips. Heat a pan with extra virgin olive oil over medium-high heat and add the onion. Cook gently until it’s browned, then reduce the heat to very low. Add the chopped garlic and cook for 30-45 minutes, until caramelised. Set aside.


Fry the potatoes in batches in hot olive oil until golden and crunchy. Set aside on paper towels to drain.


Beat the eggs well and add the potatoes (reserving ¼ of them for plating) and the onion and garlic.


Heat a pan over a medium-low heat, add a splash of extra virgin olive oil and pour in the mixture of potato, egg, onion and garlic. Lower the heat to minimum and stir constantly.


When the egg has the desired consistency, add the cod and remove from the heat. (The fish is effectively cured, and as it’s in such small pieces the residual heat of the dish is all it needs – if you cook it any more it will toughen.) Stir to mix the cod and add half of the fresh chopped parsley. Serve immediately, top with the rest of the parsley, a few olives and the reserved fried potatoes.

Nutrition Facts

Servings 4