I tasted Bacalhau à Brás for the first time in Porto, Portugal and I can’t understand why we don’t have such a dish in Lithuania. Cozy, tasty, and so reminiscent of childhood.
Bacalhau is commonly referred to as salted and dried cod. In Portugal and neighboring hot, Catholic lands, bacalhau was even called fiel amigo, a loyal friend, food that is always there. It is suitable for transport and storage before there were refrigerators, and it is not prohibited during the famine. According to the original recipe, dried, salted cod should be covered overnight, then rinsed and boiled. Cut the potatoes into thin strips, like matchstick-thick mini fries, and fry them in the deep fryer to make them crispy, but I offer you a quick, easy version that really doesn’t compromise on taste.
Bacalhau à Brás
An easy and quick Portuguese dish of cod, potatoes and eggs. Suitable for a quick lunch or dinner.
Tools
- A larger pan
- Spatula
Ingredients
- 400g cod fillet is suitable frozen, just thaw. If you want to go completely Portuguese, you can soak and make salted cod.
- 1-2 pcs. large onions
- 1-2 cloves of garlic
- 6 pcs eggs
- 200 g potato chips in strips, without any bright additives
- oil or butter for frying, pepper, salt
- a good sprinkling of parsley
- a few pitted black olives
Manufacturing
- Cut onions and garlic, fry them in butter or olive oil until caramelized.
- While the onions are cooking, boil the cod. Place in boiling water for a few minutes.
- Lightly beat the eggs. You can add a little cream (although it is not necessary).
- Add the drained cod fillet to the cooked but still cooking onions. Stir fry for another minute to combine.
- Remove the pan from the heat and pour the egg mixture into the mixture while stirring. The eggs should begin to thicken and bind together, but don’t wait for them to harden.
- Add potato chips, parsley and sliced olives.
Bacalhau à Brás
Ingredients
- 400 g cod fillet is suitable frozen, just thaw it. If you want to go completely Portuguese, you can soak and make salted cod.
- 1 -2 large onions
- 1 – 2 cloves garlic
- 6 eggs
- 200 g strips of potato chips, without any bright additives
- oil or butter for frying, pepper, salt
- a good sprinkling of parsley
- a few pitted black olives
Instructions
- Cut onions and garlic, fry them in butter or olive oil until caramelized.
- While the onions are cooking, boil the cod. Place in boiling water for a few minutes.
- Lightly beat the eggs. You can add a little cream (although it is not necessary).
- Add the drained cod fillet to the cooked but still cooking onions. Stir fry for another minute to combine.
- Remove the pan from the heat and pour the egg mixture into the mixture while stirring. The eggs should begin to thicken and bind together, but don’t wait for them to harden.
- Add potato chips, parsley and sliced olives.
