Bacalhau à Brás (Braised Cod)
Bacalhau à Brás is a traditional Portuguese dish featuring salted cod, or bacalhau, flaked and cooked with onions, garlic, and potatoes. This flavorful concoction is bound together with eggs and fresh parsley, creating a delectable mix of textures and tastes. Enjoy the rich and hearty essence of Portuguese cuisine in every bite of this classic Bacalhau à Brás recipe.
Equipment
- 1 Cast Iron Skillet
- 1 Deep Fryer
Ingredients
- 700 g of bacalhau, salted cod raw, shredded and deboned
- 8-10 Yukon gold potatoes peeled and thinly chopped into matchstick- sized
- 1 onion sliced
- 2-3 garlic cloves sliced or minced
- 2-3 tbsp Extra Virgin Olive Oil
- ¼ cup fresh parsley chopped
- Salt
- 1 tsp black pepper
- 5 whole eggs beaten
- 1/4 cup black olives for garnishing
Instructions
- Peel potatoes, rinse with water and thinly chop them.
- Let them drain in a colander and pat dry with paper towels or a kitchen towel, or cheese cloth.
- Fry them until super golden brown, set aside.
- Take cod fish and pull apart, shred with your fingers making sure to discard any bones.
- Slice onions and garlic
- Heat pan with Extra Virgin Olive Oil on medium-high heat.
- Toss onions and garlic into skillet until onions are translucent
- Add shredded cod fish. Let cook for a few minutes until all water evaporates.
- Add fried potatoes, toss
- Add parsley, toss
- Add in beaten eggs a little at a time, mixing after every time. When eggs look cooked, add in some ground black pepper, sea salt and red pepper flakes, if desired.
- Garnish with more parsley and black olives.
- Bom apetite! Enjoy your meal!
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