Recipe: Bacalhau à Brás
Ohhhh this is the yummy in my tummy and mouth-watering part of the website. Some great recipes for you to try at home and get inspired to try these amazing Portuguese dishes.
Let’s start with Bacalhau à Brás
This dish is made with cod fish (bacalhau), the Portuguese national fish and is said to have originated in the old quarter of Lisbon called Bairro Alto by a tavern owner named Brás.
Made from shreds of codfish, onions and thinly chopped (matchstick-sized) fried potatoes, all blended with scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley.
Let 's get started / Vamos começar!
INGREDIENTS:
1-pound dried salted cod
2 bay leaves
4 garlic cloves
1 1/2 pounds russet potatoes peeled, cut into matchstick-size strips (about 6 cups)
1 large onion thinly sliced
olive oil
1 bay leaf
8 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
¼ cup chopped flat-leaf parsley leaves divided
A handful of black or enough to dress the dish as you like
INSTRUCTIONS:
Wash the cod fish under running water. Soak the cod fish in a covered pot in cold water for approximately 24 hours. Replace the water every 6 to 8 hours. The thicker the cod the longer it should soak and the longer it soaks, the less salty it will be.
Take the cod fish out of the water, pat it dry and shred it into small pieces with your hands. If you purchased cod with bones, you will have to take the bones out as well or cook it and remove the bones once cooked and cooled. (Note: preferably buy boneless cod fish but if you can’t find it, the one with bones in is fine just a bit more work)
Bring a pot of water to boil, bay leaves, and 2 cloves of garlic to boil; add the cod, lower the heat and simmer for approximately 10 minutes.
Once you cut the potato into matchstick size, wash in water until the excess starch is removed. Then pat dry.
To fry the potato matchsticks, put enough olive oil to cover the bottom of a heavy, large nonstick skillet over medium-high heat. Add the potatoes and sauté until crisp and golden. Transfer the potatoes to paper towels to drain
Next in the same frying pan over low heat sauté the onion and 2 cloves of chopped garlic; add more olive oil if needed.
Add the cooked shredded cod and cook for a few minutes.
Add the potatoes, mixing carefully.
In a separate bowl, whisk the eggs lightly with the salt and pepper with the help of a whipping spoon.
Add half of the beaten eggs to the codfish, mixing well.
Let the eggs cook, always carefully stirring the mixture. Then turn off the heat and mix in the rest of the eggs.
Sprinkle the dish with parsley and black olives and Serve it hot.