0124 h ahead
Soak the cod
Rinse the surface salt off under the tap, then submerge the loin in cold water and refrigerate a full 24 hours, changing the water three times — morning, afternoon, night.
Salt cod loin, thick cut
Portugal · Lisboa
Bacalhau à Brás
Salt cod pulled into threads, straw potatoes fried until they rattle, and just enough egg to hold the two together. Never set, never dry — it should still slump when you spoon it out.
- Total
- 1 h 15
- Hands on
- 45 min
- Serves
- 4
- Level
- Medium
Start the day before
The cod needs 24 hours in cold water in the fridge, with three changes of water. Everything after that is one evening.
Cooking steps
0220 min
Poach it in milk
Bring the milk and bay to the barest tremble, slide the cod in, and hold it there ten minutes without letting it boil. Off the heat, leave it another ten. Keep 100 ml of the milk.
The reserved milk goes back in at step 08 — do not pour it away.
Whole milkBay leavesSalt cod loin, thick cut
0315 min
Build the refogado
Olive oil, onion, garlic, bay, low heat, fifteen minutes. Soft and sweet and completely without colour. Browning means the heat is too high.
Olive oilOnionsGarlic cloves