Bacalhau à Brás: A Taste of Portugal at Home

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Ingredients

 
    • 1/2 pound salt cod loin (presoaked for 36-48 hours, with the water changed every eight hour; bones and skin removed after soaking; chopped fine)
    • 1 pound potatoes (approximately 2 medium to large white or yukon gold; cut into matchstick strips)
    • 3 eggs (whole large; beaten)
    • 1 egg yolk (beaten with the whole eggs)
    • 1 onion (medium; 1/4 inch slices)
    • 2 cloves garlic (minced)
    • 2 tablespoons olive oil (for the air fryer method)
    • 3 tablespoons olive oil (for the saute)
    • vegetable oil (for deep frying the potatoes – see pro tips section below)
    • 2 bay leaves
    • 1 tablespoon cilantro (chopped fine)
    • salt (to taste)
    • pepper (to taste)
    • 4 olives (black or green)

      Ingredients

       
        • 1/2 pound salt cod loin (presoaked for 36-48 hours, with the water changed every eight hour; bones and skin removed after soaking; chopped fine)
        • 1 pound potatoes (approximately 2 medium to large white or yukon gold; cut into matchstick strips)
        • 3 eggs (whole large; beaten)
        • 1 egg yolk (beaten with the whole eggs)
        • 1 onion (medium; 1/4 inch slices)
        • 2 cloves garlic (minced)
        • 2 tablespoons olive oil (for the air fryer method)
        • 3 tablespoons olive oil (for the saute)
        • vegetable oil (for deep frying the potatoes – see pro tips section below)
        • 2 bay leaves
        • 1 tablespoon cilantro (chopped fine)
        • salt (to taste)
        • pepper (to taste)
        • 4 olives (black or green)

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