{
  "id": 11946486,
  "title": "Recipe: Bacalhau à Brás",
  "url": "https://urgent.news/2026/10/04/recipe-bacalhau-a-bras",
  "topic": "culture",
  "section": "Culture",
  "published": "2026-10-04T15:00:59.000Z",
  "source": {
    "name": "Global News",
    "slug": "global-news",
    "url": "https://globalnews.ca/news/12086427/recipe-bacalhau-a-bras/"
  },
  "original_language": "en",
  "account": "Bacalhau à Brás is a traditional Portuguese dish made from salt cod, potatoes, onions, eggs, and olives. To prepare this flavorful meal, begin by soaking the salt cod in cold water for one to two days, changing the water three to four times a day until the texture is pleasant and not overly salty. Drain the cod and pat it dry before poaching it in olive oil until it becomes opaque and flakes easily with a fork. Reserve some of the poaching oil for later use.\n\nThinly slice the potatoes and rinse them in cold water, then dry them thoroughly before frying them in oil until they turn golden and crispy. Drain the potatoes on paper towels and season them with salt. In a separate pan, heat the reserved poaching oil over medium-low heat and cook chopped onions and garlic until soft and sweet. Add the flaked cod and potatoes to the pan and warm them through. Beat eggs with black pepper and pour them over the ingredients in the pan, reducing the heat to low and stirring gently until the eggs are just set and creamy.\n\nOnce finished, remove the pan from the heat and season with additional salt if desired. Serve the dish hot on warm plates, garnished with chopped parsley and black olives. For a quicker option, pre-cut potato sticks can be purchased and used instead of frying raw potatoes. To ensure food safety, keep the cod refrigerated during the soaking process, refrigerate any leftovers within two hours, and consume them within two days. Reheat the dish until it is piping hot throughout before eating.",
  "summary": "Salt cod gently poached in olive oil, folded through crisp matchstick potatoes, sweet onion and softly set eggs, finished with parsley and black olives.",
  "key_points": [
    "Salt cod soaked for one to two days until texture improves",
    "Potatoes fried crispy and seasoned with salt",
    "Eggs added to pan, reduced heat, and served hot"
  ],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}