There are so many ways to prepare Portuguese codfish. You can eat it grilled, baked, or fried.
A very delicious codfish preparation is the Bacalhau à brás. This is a codfish and egg combo that is very popular. It is made with thin strips of codfish mixed together with potatoes, eggs, onions, garlic and olives and topped with chopped parsley.
We’ve also seen large cuts of cod used as well.
Regardless, it’s a simple and uncomplicated dish, absolutely fabulous.
We aren’t experts and we are still trying to perfect the dish, but here’s what we do...
INGREDIENTS
Ingredients (for 4 persons)
- 4 garlic clove
- 2 onions
- 3 Tbs of good quality. olive oil
- Around 1lb (400g) of salted cod
- Around 1 1/2 lbs (500g) of potatoes
- 6 eggs
- parsley
- black olives
- pinch of salt and pepper
Preparation
- Depending on the size of the cod you will need to immerse it in water, for 24 hours, the water must be changed at least 3 times.
- When the cod is unsalted drain it removing all the water and shred the cod removing all the fish bones and the skin.
- Cut the potatoes in small matchsticks and deep fry them until golden and crispy, you want the chips very crispy, 7 to 10 min. When done let the chips rest on a paper towel to soak the oil.
- Make a stir fry with chopped onion and garlic with the 5 Tps of good olive oil until golden then join the shredded cod and cook for for several minutes.
- Add the fried potatoes and mix everything together
- Whisk the eggs and season with salt and pepper. Join the eggs to the potatoes and cod and combine the mixture in low heat. Before the eggs start to solidify take them off the heat, you don’t want scrambled eggs. (someone told us to use hard boiled eggs, but that’s your choice)
- Garnish with a handful of parsley and black olives.
Bacalhau à Brás is a signature dish from Portugal, it is one of those dishes that Portuguese families cook and eat regularly.
We really enjoyed it, so delicious and easy to do.
