Fish Friday Favorites: Lent Series – Week 1
Lent is officially upon us – and with it “fish Fridays”! However, you choose to partake in Lent this year, we’re providing some delicious and nourishing recipes for you to break your fast with intention every week. In honor of the first week, we’re featuring one of our favorites – and one of the most popular fish to enjoy during Lent – cod!
At Southstream Seafoods, we’re proud to highlight our premium Frostmark line of wild-caught Atlantic cod. Known for its superior quality, firm flaky texture, and reliable portions, Frostmark frozen cod makes it easy to enjoy restaurant-worthy fish at home—without the hassle of desalting traditional salted cod.
Borrowing inspiration from the classic Portuguese Catholic tradition of Bacalhau à Brás (Salt Cod with Eggs and Potatoes), we’ve adapted this beloved dish to use fresh/frozen cod for a simpler, equally satisfying version. It’s still creamy, comforting, and perfect for a meatless Friday meal.
Frostmark Cod à Brás Style (Cod with Eggs and Potatoes)
Ingredients (Serves 4)
- 400–500 g Frostmark frozen Atlantic cod loins (thawed; about 1 lb—use Southstream’s high-quality portions for best results)
- 500 g thinly sliced potatoes (or matchstick fries for authenticity)
- 1 large onion (thinly sliced)
- 2 cloves garlic (minced)
- 6 eggs
- Generous amount of olive oil
- Black olives (traditional garnish)
- Fresh parsley (chopped)
- Salt & black pepper (to taste; season generously since we’re using unsalted cod)
- Optional: a pinch of paprika or bay leaf for extra depth
Directions
- Prep the cod
Thaw the Frostmark cod fully (pat dry with paper towels). Gently poach or steam the cod fillets in lightly salted water or milk for 5–8 minutes until just opaque and flaky. Drain, cool slightly, remove any skin/bones if needed, and shred into small flakes. (This step adds moisture and tenderness without overcooking.) - Prepare potatoes
Fry thin matchstick potatoes in olive oil until golden and crisp. Drain on paper towels and set aside. (Shortcut: use store-bought matchstick fries for convenience.) - Cook aromatics
In a large skillet, sauté the onion and garlic in generous olive oil over medium heat until soft, translucent, and lightly golden (about 8–10 minutes). Season with a pinch of salt, pepper, and optional paprika or bay leaf. - Add cod
Stir in the shredded Frostmark cod. Cook for 3–5 minutes to warm through and let the flavors meld—the cod will absorb the oniony goodness. - Combine
Gently fold in the crispy fried potatoes. - Add eggs
Beat the eggs lightly with a pinch of salt and pepper. Pour over the mixture. Stir gently over low heat until the eggs are creamy and softly set (silky and slightly runny in spots—avoid scrambling them dry for that signature texture). - Garnish & serve
Top with chopped fresh parsley and a scattering of black olives.
How Frostmark Cod à Brás Style is Traditionally Served During Lent:
This adapted dish stands beautifully on its own, but to keep the Portuguese spirit alive, pair it with a simple green salad of lettuce, tomatoes, and green onion dressed lightly with olive oil, red wine vinegar, and a pinch of salt—fresh and elegant.
Not a salad person? Serve with thick, crusty bread to scoop up the creamy cod and eggs—simple, hearty, and perfect for mopping up every bite.
And don’t forget a glass of Portuguese white wine (optional outside strict fasting days, of course) to elevate the meal.
With Southstream’s Frostmark cod, this Lent classic becomes more accessible—no 24–48 hour soaking required—while delivering nourishing, high-quality protein and flavor. Stock up on Frostmark frozen cod for easy, intentional Fish Fridays all season long!
Ready to upgrade your seafood program this season?
Contact Southstream Seafoods and learn why operators across the country rely on us for trusted quality, consistent supply, and products that keep guests coming back.
