Photo: Bacalhau à Brás, credits to rtllisboa3
This Portuguese recipe is for probably the most popular bacalhau dish in Portuguese cuisine, Bacalhau à Brás. It is a dish you will probably see at most Portuguese restaurants or events, because it is just so simple to make and so delicious.
It is a combination of shreds of salted cod, onions and thinly chopped (matchstick sized) fried potatoes in a bound of scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. The origin of the recipe is uncertain, but it is said to have originated in Bairro Alto, an old quarter of Lisbon. The noun “Brás” (or sometimes Braz) is supposedly the surname of its creator. I have never met a person who tried this dish that didn’t like it, so hopefully you’ll enjoy our take on this well-known recipe as much as many people around the world do as well.
Serves 8 people, it’s not too tricky and take 1hour plus soaking.
18 ounces of bacalhau;
4 potatoes, sliced thinly into strips;
1/2 cup chopped parsley;
1/2 cup olive oil;
1/4 cup black olives;
1 teaspoon milk;
Salt and pepper to taste.
Place the salt cod in a large bowl and cover completely with cold water. Leave to soak for at least 12 hours, draining and covering with fresh water every few hours.
1. Boil the fish for about 20 minutes, then skin, bone and de-flake it.
2. Cover the bottom of a wide saucepan with olive oil and sauté the finely sliced onion until transparent, taking care that the onion does not go brown.
3. Add the thin potato strips and fry them until golden brown.
4. Now add the bacalhau to the pan and continue cooking on low heat.
5. Beat the eggs in a […]