65 min
Classic New England Clam Chowder with Potatoes & Saltines
Tender clams and Yukon Gold potatoes simmer in a creamy, thyme-scented chowder finished with crisp bacon, parsley and salty crackers.
Seafood
Portuguese Bacalhau à Brás with Olives & Parsley
Flaked salt cod, sweet onion and crisp matchstick potatoes fold into softly set eggs, then finish with black olives and parsley for a classic Lisbon-style supper.
Directions
Desalt the cod
Place salt cod in a nonreactive bowl, cover with cold water and refrigerate for 24 to 36 hours, changing the water every 8 hours. Taste a tiny cooked flake; it should be pleasantly seasoned, not aggressively salty. Drain and pat dry.
Poach and flake the cod
Put cod in a saucepan, cover with fresh water and bring just to a simmer. Cook 6 to 8 minutes, until opaque and the thickest part reaches 145°F. Drain, cool slightly, remove any bones and flake into bite-size pieces.
Cut and rinse the potatoes
Cut potatoes into 1/8-inch matchsticks with a mandoline or knife. Rinse in several changes of cold water, drain and dry very thoroughly between clean towels.
Fry the potatoes
Heat neutral oil in a deep heavy pot to 350°F, keeping it no more than half full. Fry potatoes in four batches for 3 to 4 minutes until pale gold and crisp. Transfer to a rack or paper towels and let the oil return to 350°F between batches.
Soften the onions
Heat olive oil in a large skillet over medium-low. Add onions and cook 10 to 12 minutes until soft and lightly golden. Stir in garlic for 30 seconds, then fold in the flaked cod.
Fold in potatoes and eggs
Beat eggs with black pepper. Reserve one-quarter of the potatoes for garnish and fold the rest into the cod. Reduce heat to low, pour in eggs and stir gently for 2 to 4 minutes until creamy curds form and the egg mixture reaches 160°F. Use pasteurized eggs and local guidance if intentionally serving softer.
Garnish and serve
Spoon onto a warm platter, mound the reserved crisp potatoes over the top, and scatter with black olives and parsley to match the photograph. Serve immediately with lemon wedges.
Why this works
Why it worksRepeated cold-water changes remove excess salt without stripping the cod of all its seasoning.
Why it worksRinsing and thoroughly drying thin potato matchsticks promotes crispness and reduces dangerous splattering in hot oil.
Why it worksReserving some potatoes until the end preserves a crisp contrast while the rest soften slightly in the creamy egg and cod mixture.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Compare on AmazonMandoline with hand guardUniform 1/8-inch potato matchsticks fry at the same rate; always use the included guard and a cut-resistant glove.See current options →
Compare on AmazonInstant-read thermometerConfirm the poached cod reaches 145°F and the final egg mixture reaches 160°F.See current options →
Compare on AmazonSpider strainerLift each batch of crisp potato sticks from the hot oil quickly while leaving loose crumbs behind.See current options →
Swaps & notes
Easy swaps
- For a faster weeknight version, use 10 oz plain potato sticks and reduce additional seasoning because the snack contributes salt.
- Fresh cod can replace salt cod; poach it to 145°F and season the finished skillet gradually with kosher salt.
- Green olives give a sharper flavor than black olives but still provide the briny garnish.
Cook notes
- Total time excludes the 24- to 36-hour refrigerated desalting period.
- Salt cod varies widely. Taste a cooked flake before assembling and avoid adding salt until the final adjustment.
- Use a deep pot, keep oil below the halfway point and never add wet potatoes to hot oil.
- A mandoline makes uniform matchsticks but requires the hand guard and a cut-resistant glove.
- Cod must reach 145°F; the finished egg mixture should reach 160°F unless pasteurized eggs and local guidance support a softer set.
Storage
Cool within 2 hours and refrigerate in a shallow container for up to 2 days. Reheat gently in a covered skillet or microwave until the cod and egg mixture reach 165°F. The potatoes soften in storage; refresh reserved potatoes separately in a 375°F oven.
Questions
Can I bake the potatoes instead of frying?
Yes. Toss matchsticks with 2 tablespoons oil and bake in a single layer at 425°F for 20 to 28 minutes, turning once. They will be less delicate but still provide crisp contrast.
Why is my bacalhau à Brás watery?
The cod or potatoes were probably not drained well, or the onions held extra moisture. Dry each component carefully and let the onion-cod mixture cook uncovered before adding eggs.
Can I desalt the cod more quickly?
Smaller pieces desalinate faster, but rushing at room temperature is unsafe and uneven. Keep the cod refrigerated in cold water and change it regularly.
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Portuguese Bacalhau à Brás with Olives & Parsley
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1. Desalt the codPlace salt cod in a nonreactive bowl, cover with cold water and refrigerate for 24 to 36 hours, changing the water every 8 hours. Taste a tiny cooked flake; it should be pleasantly seasoned, not aggressively salty. Drain and pat dry.
2. Poach and flake the codPut cod in a saucepan, cover with fresh water and bring just to a simmer. Cook 6 to 8 minutes, until opaque and the thickest part reaches 145°F. Drain, cool slightly, remove any bones and flake into bite-size pieces.
3. Cut and rinse the potatoesCut potatoes into 1/8-inch matchsticks with a mandoline or knife. Rinse in several changes of cold water, drain and dry very thoroughly between clean towels.
4. Fry the potatoesHeat neutral oil in a deep heavy pot to 350°F, keeping it no more than half full. Fry potatoes in four batches for 3 to 4 minutes until pale gold and crisp. Transfer to a rack or paper towels and let the oil return to 350°F between batches.
5. Soften the onionsHeat olive oil in a large skillet over medium-low. Add onions and cook 10 to 12 minutes until soft and lightly golden. Stir in garlic for 30 seconds, then fold in the flaked cod.
6. Fold in potatoes and eggsBeat eggs with black pepper. Reserve one-quarter of the potatoes for garnish and fold the rest into the cod. Reduce heat to low, pour in eggs and stir gently for 2 to 4 minutes until creamy curds form and the egg mixture reaches 160°F. Use pasteurized eggs and local guidance if intentionally serving softer.
7. Garnish and serveSpoon onto a warm platter, mound the reserved crisp potatoes over the top, and scatter with black olives and parsley to match the photograph. Serve immediately with lemon wedges.