Portugese Bacalhau à Brás Recipe
Bacalhau à Brás is thought to have originated in Lisbon, Portugal, created by a tavern owner whose name, Brás, is reflected in the dish’s title. "Bacalhau" means salted cod in Portuguese, the main ingredient in this classic recipe.Today, à Brás-style dishes are enjoyed across Portugal and Spain, featuring various ingredients but always prepared with the signature stir-fry technique. Bacalhau à Brás combines salted cod, straw potatoes, and eggs, all seasoned and stir-fried into a creamy, flavorful dish. It is typically garnished with olives and parsley, adding a touch of Mediterranean flair.
Ingredients
- Desalted codfish - 1 lb.
- Straw potato - 1 lb.
- Eggs - 8
- Onion, sliced - 1 ½
- Garlic cloves - 6
- Bay leaf - 1
- Black olives - to taste
- Olive oil - 6 tbsp
- Parsley - chopped
- Salt - to taste
- Black pepper - to taste
Instructions
- Prepare your salted cod ahead of time by soaking it in water and cooking. Once the salted cod is ready, flake the fish and discard any bones.
- Prepare your straw potatoes. On medium-high heat, heat 3 tablespoons of oil in a large skillet. Saute the potatoes until crispy and golden. When the potatoes are done, set them aside on a paper towel to let the oil drain. Cooking the straw potatoes will need to be done in patches and each one should take 5-6 minutes.
- Once all potatoes are prepared, set aside and add another tablespoon of oil to the skillet. Saute the bay leaf, onion, and 3 cloves of minced garlic. Cook until aromatic and translucent, from 5-10 minutes.
- Add the shredded cod and straw potatoes, mixing well. Set the heat to low and continue to cook for 5 minutes.
- In two separate bowls, whisk the eggs in batches of 4 and 4. Add salt and pepper to taste, making sure to whisk well.
- Add one bowl to the skillet while the heat is still on, mixing well and raising heat to medium for 3-4 more minutes. Stir in most of the parsley, leaving some for later garnish.
- Once the eggs have set, take the skillet off the heat and mix in the other whisked egg mixture. Stir well, allowing the heat to cook the eggs, and garnish with the remainder of the parsley and olives. Serve and enjoy!
Nutrition
Calories: 302kcalCarbohydrates: 20gProtein: 11gFat: 20gSaturated Fat: 4gCholesterol: 248mgSodium: 206mgFiber: 2gSugar: 2g
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