As it is well known, the Portuguese are great lovers of cod, in its dry and salted versions. We are skilled at cooking this fish and we do it on routine occasions, but also on special moments, such as Christmas.
We like our cod cooked, roasted, grilled and even raw (with olive oil and minced onion… hmmm). We dedicate popular songs to it (Quim Barreiros – Bacalhau à Portuguesa)… You name it! We are fans!
Therefore, it is surprising that codfish cannot be caught on our long coast. This taste for cod dates back to the heyday of the Portuguese Discoveries (15th century) and arises both from the need to have food that could withstand the long sea voyages and from the opportunity of trading with our northern neighbors of the Nordic countries.
Yes, but, what about the recipe?! Keep calm… we are getting there.
Bacalhau à Brás has a special place in the catalog of cod recipes due to its simple preparation, but richness of flavors and textures. We can fell the crunchy of the fried potatoes (very thin), the sweetened onion and the velvety egg at the end… anyway. You have to tried for yourself…
Of course, this recipe is based on the most common ingredients in our traditional cuisine: olive oil, onion, garlic and bay leaf.
After the cod is soaked and cooked (no more than 5 minutes!) it is chipped and incorporated into the onion, cut in half moons, which should already be cooked until translucent.
Add the fried potatoes and after the heat is turned off, magic happens… the eggs that have already been scrambled are incorporated and involved. Here, it’s up to you how much you want your Brás soft or more cooked. Finish it with chopped parsley and olives to taste. Simple, right? And wonderful, believe me…
This recipe is very practical because, if you so wish, we have a way to shorten your cooking time even more, using previously soaked cod and commercial potato chips (the ones that resemble small straws).
On the other hand, it’s a very versatile recipe. Cod can be replaced by chicken, shrimp, vegetables, etc. Here at home, “Brás” is a great way to enjoy leftover from chicken piri-piri, making it as successful or even more than the original dish…
Join us on our Traditional Portuguese Cooking Class, learn the tricks behind this recipe and be prepared to impress everyone back at home!
Bacalhau à Brás (Codfish Brás Style)
Equipment
- Frying pan
Ingredients
- 500 g codfish
- 400 g potatoes julienne (thin)
- 2 garlic cloves chopped
- 2 onions finely sliced (half-moon shape)
- 1 bay leaf
- 100 ml olive oil
- 6 eggs
- 2 yolks
- nutmeg
- black olives
- parsley chopped
- salt and pepper
Instructions
- Boil the codfish for 5 minutes and let it rest. Take out skin, fishbone and shred it;
- Mix the eggs, the yolks and a handful of chopped parsley. Season with a pinch of salt, pepper and nutmeg, according to your taste;
- Peel and grate the potatoes. Fry them and save for later;
- Heat the olive oil and sauté the onion, until golden;
- Add the bay leaf and the garlic;
- Add the codfish. Mix it with the rest and let it fry;
- Add half of the potatoes and mix it;
- Turn off the heat and add the eggs mixture. Mix it all and be careful so the eggs don’t overcook!
- Add the rest of the potatoes;
- Sprinkle with chopped parsley and olives.