Bacalhau à Brás with Sautéed Onions and Parsley

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Lisbon dish with shredded salted cod, thinly sliced potatoes, and eggs, enhanced by sautéed onions and fresh parsley. This Mediterranean-inspired seafood recipe, ready in about 50 minutes, pairs small potatoes, peeled and julienned, large eggs, yellow onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse and soak 1 lb salted cod in cold water for 24-48 hours, changing water several times. Drain and shred the cod into small pieces.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium thinly sliced yellow onion and 2 minced garlic cloves. Sauté for 5-7 minutes until onions are translucent and fragrant.
  3. Step 3: Add 1 lb peeled and julienned small potatoes to the skillet and fry for 10 minutes, stirring frequently, until tender and lightly golden.
  4. Step 4: Stir in the shredded cod and cook for 3 more minutes to combine flavors.
  5. Step 5: Beat 5 large eggs with salt and pepper, then pour over the cod and potato mixture. Gently stir over low heat until eggs are softly set but still creamy, about 3-4 minutes.
  6. Step 6: Remove from heat and mix in 1/4 cup chopped fresh parsley. Serve garnished with 1/4 cup black olives.

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