Bacalhau a Bras

A comforting Portuguese classic, brought together with the deep sweetness of Kursat’s Caramelised Onion. Flaked cod, crispy potatoes, and soft scrambled eggs are gently folded together with rich caramelised onion for a dish that feels both rustic and indulgent. The slow-cooked sweetness adds extra depth and savoury balance, elevating every bite while staying true to the heart of the original recipe.

Ingredients (Serves 4)

• 400g salted cod (bacalhau), soaked and desalted
• 4 tbsp Kursat’s Caramelised Onion
• 1 tbsp Kursat’s Pickled Garlic Confit Paste
• 500g potatoes
• 6 eggs
• 2 tbsp olive oil
• Small handful of parsley, chopped
• Black olives, for garnish
• Black pepper and Salt, to taste

Method

1. Prepare the cod
   Poach the desalted cod in simmering water for 8–10 minutes until tender. Drain, cool slightly, then flake into large pieces, removing any bones or skin.
2. Cook the potatoes
   Fry the matchsticks/cubed potatoes until golden and crisp, or air fry for a lighter version. Set aside.
3. Build the flavour base
   In a large pan, heat the olive oil and gently warm the Kursat’s Caramelised Onion until rich and glossy. Stir in the Kursat’s Pickled Garlic Confit Paste and cook for 1 minute until fragrant.
4. Combine
   Add the flaked cod and gently fold through the caramelised onion mixture. Add the crispy potatoes and combine carefully.
5. Finish with eggs
   Beat the eggs with black pepper and pour into the pan over low heat. Stir gently until the eggs become softly scrambled and lightly coat the mixture without drying out.
6. Serve
   Finish with chopped parsley and black olives. Serve immediately with crusty bread or a simple salad.