Portuguese gastronomy has so many recipes with cod 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, even the least fond of fish like it a lot, something that is appreciated. As well as 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 crumbs of cod or crumbled cod are good for us. This is accompanied by humble ingredients such as the egg, the potato and the onion that, when put together, result in a full-fledged platazo. 

B mineral iron frying pan with De Buyer beech handle and Caractère de Revol porcelain plates

Ingredients (for 2-3 people)

  • 200 g of crumbled 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 finely chop the onions.
  3. Heat a couple of tablespoons of extra virgin olive oil in a frying pan and fry 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 fry 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 with a very sharp knife, cut them into thin sticks or matches. Fry in plenty of hot oil for a couple of minutes, until golden. We drain.
  6. Place the frying pan with the onion and cod mixture back on the heat.
  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 completely 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 iron pan B with beech handle De Buyer Y Porcelain plates Caractère de Revol

Recipe author: 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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