Main Course

Bacalhau à Brás

Name: Bacalhau à Brás
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 porcije
Cuisine: portuguese
Ingredients: 400 g salt cod desalted and shredded; 500 g potato peeled and thinly julienned; 1 kom yellow onion thinly sliced; 4 kom egg beaten; 4 žlica olive oil; 2 češanj garlic minced; 2 žlica black olive pitted and sliced; 2 žlica fresh parsley chopped; 0,5 žličica black pepper freshly ground; 0,5 žličica salt

This classic Portuguese dish combines shredded salt cod with thinly sliced fried potatoes, onions, and scrambled eggs. It's a comforting and flavorful meal, often garnished with olives and fresh parsley. The result is a delightful mix of textures and savory tastes.

Izvorni recept autora Forkin

Ukupno vrijeme: 55 min
Porcije: 4
Težina: Srednje

Bez glutena

Informacije o alergenima: može sadržavati jaja i riba. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

400 gsalt cod, desalted and shredded
500 gpotato, peeled and thinly julienned
1 komyellow onion, thinly sliced
4 komegg, beaten
4 žlicaolive oil
2 češanjgarlic, minced
0,5 žličicablack pepper, freshly ground
0,5 žličicasalt

garnish

2 žlicablack olive, pitted and sliced
2 žlicafresh parsley, chopped

Oprema

paper towels · slotted spoon · large skillet · frying pan

Postupak

Korak po korak

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.
Oko 15 min
Napomena kuhara: The salt cod should flake easily when cooked.
2
Heat half of the olive oil in a large skillet or frying pan over medium-high heat.
Oko 1 min
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.
Oko 10 min
Napomena kuhara: Fry the potatoes in batches if your pan is not large enough to avoid overcrowding, which can lead to steaming instead of frying.
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.
Oko 7 min
Napomena kuhara: Do not let the onions brown too much; they should remain soft.
5
Add the minced garlic to the skillet with the onion and cook for another minute until fragrant.
Oko 1 min
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.
Oko 3 min
7
Return the fried potato to the skillet with the salt cod and onion mixture. Toss gently to combine all ingredients.
Oko 1 min
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.
Oko 2 min
Napomena kuhara: The eggs should be moist, not dry. This is key to the dish's texture.
9
Season with salt and black pepper to taste. Remember that salt cod is already salty, so add additional salt sparingly.
10
Transfer the Bacalhau à Brás to a serving platter. Garnish generously with the sliced black olive and fresh parsley before serving immediately.

Pravilno čuvanje

Čuvanje

Store any leftover Bacalhau à Brás in an airtight container in the refrigerator.

Podgrijavanje

Gently reheat in a skillet over low heat, stirring occasionally, or in the microwave until warmed through.