Bacalhau à Brás

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Начин на приготвяне

Стъпка по стъпка

1. 1

   If using dried salt cod, ensure it has been desalted by soaking it in cold water, changing the water multiple times over 24-48 hours. Then, boil the desalted salt cod for 10-15 minutes until tender, drain, and shred it, removing any bones and skin.

   Около 15 мин

   Бележка на готвача: The salt cod should flake easily when cooked.

2. 2

   Heat half of the olive oil in a large skillet or frying pan over medium-high heat.

   Около 1 мин

3. 3

   Add the julienned potato to the hot oil and fry until golden brown and crispy, about 8-10 minutes. Remove the fried potato with a slotted spoon and set aside on paper towels to drain excess oil.

   Около 10 мин

   Бележка на готвача: Fry the potatoes in batches if your pan is not large enough to avoid overcrowding, which can lead to steaming instead of frying.

4. 4

   In the same skillet, add the remaining olive oil. Sauté the yellow onion over medium heat until softened and translucent, about 5-7 minutes.

   Около 7 мин

   Бележка на готвача: Do not let the onions brown too much; they should remain soft.

5. 5

   Add the minced garlic to the skillet with the onion and cook for another minute until fragrant.

   Около 1 мин

6. 6

   Stir in the shredded salt cod and cook for 2-3 minutes, allowing it to heat through and meld with the onion and garlic.

   Около 3 мин

7. 7

   Return the fried potato to the skillet with the salt cod and onion mixture. Toss gently to combine all ingredients.

   Около 1 мин

8. 8

   Pour the beaten egg over the mixture in the skillet. Cook, stirring constantly, until the egg is just set and creamy, resembling soft scrambled eggs. Do not overcook.

   Около 2 мин

   Бележка на готвача: The eggs should be moist, not dry. This is key to the dish's texture.

9. 9

   Season with salt and black pepper to taste. Remember that salt cod is already salty, so add additional salt sparingly.

10. 10

    Transfer the Bacalhau à Brás to a serving platter. Garnish generously with the sliced black olive and fresh parsley before serving immediately.