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Codfish "à Bras"

Fish A- A+

Preparation Time: QUICK
Serves: 4


  • 400g Frayed Dried Codfish
  • 125g Onion Rings
  • 15g Chopped Garlic
  • 4 Eggs
  • 1.5dl Gallo Olive Oil
  • 50g Black Olives
  • 200g Matchstick Fried Potatoes
  • Bayleaves, to taste
  • Chopped Parsley, to taste

Sauté the chopped garlic, onion rings and bayleaves in Gallo olive oil.
When soft add the frayed codfish (pre-soaked and desalted) and let stew slowly.
Add the matchstick fried potatoes and mix well.
Beat the eggs with the chopped parsley and then add to the codfish mixture.
Sprinkle with chopped black olives and chopped parsley, and then serve immediately.

The trick to get the codfish nice and moist, once taken off the stove, is to put the mixture back into the bowl where the eggs were beaten to "pick up" the rest of the raw eggs.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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