Bacalhau à Brás CookqcookQ

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Bacalhau à Brás, a sort codfish and fries egg scramble, is one of the most famous of over 1000 cod recipes the Portuguese claim to have.

  • Yield 1
  • Servings 4
  • Portion 1
Parsley garnish
Black Olives garnish
Salt to taste
Pepper to taste
500 g Dry And Salted Cod
500 g Potatoes
1 Onion (Large)
1 Garlic Cloves (Large)
6 Eggs
Olive Oil 7 tbsp
  1. Soak cod for about 48 hours in cold water, placing the cod in the fridge during the process. Change the water 2 to 3 times throughout this period of time. With hands, remove skin and bones and shred the cod into slivers.
  2. In the meantime, peel and cut the potatoes into strips and the onion into fine rings.
  3. Fry the potatoes in a pan and set them aside, removing the excess oil with paper towels.
  4. In a deep pan, sweat the onions and garlic until golden. Add the pieces of cod and cook for 5 minutes, until the cod soaks up the oil. Add the potatoes to the cod and mix them in.
  5. Beat eggs and season with salt and pepper. Add beaten eggs to the previous mix, stirring constantly, until eggs are cooked. The eggs should be smooth and not dry.
  6. Garnish with parsley and black olives and serve hot.
  7. Notes
    1. Some suppliers have the salted cod skinned and boned, which makes the preparation very simple
    2. Soaking time can vary from 30 to 48 hours, depending mainly on the thickness of the fillets