Bacalhau à Brás Recipe | olivemagazine
Recreate this Bacalhau à brás, an impressive Portuguese cod dish brought to you by Joia at Art’otel in London’s Battersea Power Station
Ingredients
- 100g salt cod
- 100g black pitted olives drained
- 160ml vegetable oil plus 1 tbsp
- 1 small onion finely sliced (about 50g)
- 400ml olive oil
- 1 small potato peeled (about 60g)
- 1 egg plus 2 egg yolks
- small handful of flat-leaf parsley finely chopped
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