dinner · dairy-free
Cod à Brás with crisp potatoes
A Portuguese-style scramble of flaked cod, soft onions and crisp potato sticks bound with just-set eggs, topped with olives and parsley.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains egg and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Poach the cod in water at a gentle simmer until the center reaches 63°C (145°F). Drain it well, flake it, and check for stray bones.
-
2
Slice the onion thin and cook it in the olive oil over medium heat for 8 minutes until soft. Mix in the cod and most of the potato sticks.
-
3
Whisk the eggs with the salt. Turn the heat to low, pour in the eggs, and fold gently until they are set and no liquid egg is left.
-
4
Remove from the heat and finish with the olives, chopped parsley and the rest of the potato sticks.
