Portuguese gastronomy has so many cod recipes to its credit that we could prepare one every day of the year and not repeat it. This is one of the most popular inside and outside the neighboring country. At home they like it a lot, even for those who are less fond of fish, something that is appreciated. Like the fact that it is a very simple dish to prepare and that it does not require strange ingredients or strange gadgets.

To prepare it, it is essential to have good desalted cod (not fresh), although it does not need to be a noble part. Some good cod crumbs or crumbled cod are good for us. This is accompanied by humble ingredients such as egg, potato and onion that, when combined, result in a full-fledged dish.

Mineral cast iron skillet B with De Buyer beech handle and Caractère de Revol porcelain plates

Ingredients (for 2-3 people)

  • 200 g shredded cod or cod crumbs
  • 1 onion
  • Extra virgin olive oil
  • 150g potato
  • 2-3 eggs
  • Fresh parsley
  • 10 pitted black olives
  • Salt
  • Black pepper


  1. Desalt the cod crumbs by placing them in a deep bowl and covering with cold water. Store in the fridge for 8 hours, changing the water several times to remove the salt. Once this time has elapsed, drain well and dry with absorbent paper.
  2. With a sharp knife , peel and chop the onions finely.
  3. Heat a couple of tablespoons of extra virgin olive oil in a frying pan and cook over medium heat, stirring occasionally, for 15 or 20 minutes or until it begins to brown.
  4. Add the cod crumbs to the pan and cook for 5 minutes. Season to taste and reserve.
  5. We prepare some straw potatoes and, for this, we peel them and, with the help of a mandolin or a very sharp knife, we cut into thin sticks or matches. Fry in abundant hot oil for a couple of minutes, until golden. We drain.
  6. We put the pan with the mixture of onion and cod back on the fire.
  7. Beat the eggs in a deep bowl and add them to the pan along with the straw potatoes. Stir while cooking over medium heat for 1 or 2 minutes.
  8. Before the egg is fully curdled, remove the pan from the heat and let it finish cooking with the residual heat
  9. We serve immediately with fresh parsley chopped on the surface and black olives.

Mineral cast iron pan B with beech handle De Buyer and porcelain plates Caractère de Revol

Author of the recipe: Carmen de Tia Alia


Lourdes said:

Excelente receta. Lo hemos comido hoy. El bacalao era muy bueno y eso habrá ayudado. Cuaje poco el huevo. Quedo cremoso y muy jugoso. Gracias

Nuriaaportela said:

Me gustan las recetas senvillas

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