Bacalhau à Brás

Ingredients

• 500g (1.1 lb) salted codfish 500g (1.1 lb) salted codfish
• 500g (1.1 lb) potatoes, thinly sliced 500g (1.1 lb) potatoes, thinly sliced
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 6 tablespoons olive oil 6 tablespoons olive oil
• 6 large eggs 6 large eggs
• 1/2 cup pitted black olives 1/2 cup pitted black olives
• Fresh parsley, chopped Fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Soak the salted codfish in cold water for 24 hours, changing the water every 6 hours.
2. 2.
   Drain the codfish and remove any skin and bones. Shred the cod into small pieces.
3. 3.
   In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the sliced onions and minced garlic, sauté until golden.
4. 4.
   Add the shredded codfish to the skillet and cook for 5 minutes, stirring occasionally.
5. 5.
   In a separate pan, heat the remaining 2 tablespoons of olive oil and fry the sliced potatoes until golden and crispy. Remove from the pan and set aside.
6. 6.
   In a bowl, beat the eggs and season with salt and pepper.
7. 7.
   Add the fried potatoes to the skillet with the codfish and mix well.
8. 8.
   Pour the beaten eggs over the codfish and potatoes, stirring gently until the eggs are cooked and creamy.
9. 9.
   Garnish with pitted black olives and chopped parsley.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Salted codfish — Soaking the codfish for 24 hours is crucial to remove excess salt and rehydrate the fish properly. Changing the water every 6 hours helps to ensure the best flavor and texture.

Tips & Tricks

• For an extra burst of flavor, add a pinch of smoked paprika or chili flakes to the codfish mixture.
• Serve Bacalhau à Brás with a side of fresh salad or steamed vegetables to balance the richness of the dish.
• If you prefer a milder onion flavor, soak the sliced onions in cold water for 10 minutes before using them in the recipe.
• Feel free to adjust the amount of salt and pepper according to your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat gently in a skillet or microwave.

Serving advice

Bacalhau à Brás is traditionally served as a main course. Plate it generously and accompany it with a side of fresh salad or steamed vegetables to create a well-rounded meal.

Presentation advice

To enhance the presentation, carefully arrange the shredded codfish, crispy potatoes, and creamy eggs on a large serving platter. Garnish with olives and parsley, creating an inviting and colorful dish.