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Le Chaudron recipe
Bacalhau à brás
Bacalhau à brás (salt cod with eggs and potatoes)
⏱ 40 minServes 4Medium480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)desalted salt cod, flaked
4potatoes, cut into matchsticks
6beaten eggs
2onions, sliced
4 tbspolive oil
1bunch flat-leaf parsley, chopped
50 g (2 oz)black olives
- 400 g (14 oz) desalted salt cod, flaked
- 4 potatoes, cut into matchsticks
- 6 beaten eggs
- 2 onions, sliced
- 4 tbsp olive oil
- 1 bunch flat-leaf parsley, chopped
- 50 g (2 oz) black olives
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Deep-fry the potato matchsticks for 6 minutes until golden.
- Drain on paper towels.
- Cook the sliced onions in oil for 5 minutes until soft.
- Add the cod and warm through for 3 minutes.
- Add the potatoes and eggs and stir gently for 2 minutes until just set and creamy.
- Sprinkle with parsley and olives and serve right away.
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